Issues → March/April 2008 → Food → Pizza Party is an Occasion →
Pizza Pointers
by Carol Cambo
Fresh Aromas: For herb-infused dough -- the perfect complement to the simple flavors of fresh tomatoes and basil -- add 3/4 cup Romano cheese and 1 tablespoon oregano to the Basic Pizza Dough recipe.
Hot Stuff: The Abbruzeses bake pizza in their wood-fire oven at 550° to 600°. If you're using a conventional oven, heat it to 500°. Baking times will vary depending on your method: As a general rule, the Abbruzeses precook their pizza dough until just firm, then finish baking the pie after toppings are added.
Bottoms Up: When making pizza in a conventional oven, use a baking stone or unglazed quarry tiles (available at flooring stores). If you have a gas oven, line the bottom with tiles, leaving about an inch around the perimeter. In an electric oven, move the rack to the lowest rung and place tiles on top. Be sure to use a sprinkling of flour or cornmeal to prevent the crust from sticking or burning.
The Peel Deal: Whether wood or metal, a giant, long-handled flat spatula -- a pizza peel -- is the perfect tool for handling pies. If you love pizza making, it's worth the expense.
Grate Pizza: When the weather allows, cook pizza on your gas grill. Heat it to medium-high and place the lightly floured dough directly onto a clean grate. If you're precooking the dough before topping it, do three to four minutes per side, until it's firm and brown. If you're cooking with toppings, reduce heat to medium, close the grill, and bake the pizza as you would in a conventional oven.
Get the recipes for the Abbruzeses' basic dough, add toppings, and host your own pizza party.
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