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This cook starts out with a confession: Before now I have never made or ordered a Pizza Margherita. When cooking it always looked too simplistic, in a restaurant it was always "What is it, 5 ingredients? Can't be worth the price." So with "Elements of Pizza" in my lap and a tomato plant on the deck pumping out tons of dime size, sweet cherry tomatoes I decided to try it for the first time. Big revelation. With a good crust and all premium ingredients this is a prime pizza. I used the "24 to 48 Hour" dough from "Elements", some sauce made from Italian San Marzano tomatoes, good Parmesan and Mozzarella and fresh basil leaves. Added some of the little cherry tomatoes from my really happy plant and got a really colorful and flavorful pizza. Sometimes simple is better...