Sausage, Mushroom and Caramelized Onion Pizza with a Sourdough Whole Wheat Crust
Just wanted to post a shot of the pizza I made tonight…it tasted as good as it looks. This was, of course, made from scratch and I’ll get around to posting the recipe and technique soon. One of the most important tricks to making a great pizza is using a pizza stone…you just can’t bake a great crust without it. A pizza stone has a greater thermal mass then either a glass or metal pan and therefore holds and distributes heat better. It’s also porous, so it absorbs moisture from the dough as it cooks, all of which contributes to an amazing, crisp, uniformly browned crust. Also, definitely get yourself a pizza peel…they’re inexpensive and make putting the pizza into the oven a breeze.
Pizza stones are available just about everywhere, and come in a variety of sizes and shapes (and prices). They should be put in a cold oven, then preheated for at least 30 minutes before using. Because they are porous and absorb liquid, the stone should never be washed with soap…just a dry brush or some plain, warm water if needed. They are also ideal for baking bread.
That looks amazing. Can’t you just come to my house and make me one? Does this website offer that service?
I thought my menu was set for New Years Eve 2011. After seeing your Pizza I knew I had to add it, it looks amazing… Since my guests have already feasted on the sourdough bread, from your blog and they couldn’t get enough…this pizza should put them over the edge (they don’t have to know I always have the sourdough in the freezer, it’s staple in my house) .I can’t wait to give you the feedback after NYEve . However, I do agree with Mike P..I wish you could come to my house and make it for me..