.. you have to start with the right stuff.
Chunk chopping an onion and a red pepper
leads to pan searing, a great kitchen smell
and a wee bowl of carmelized veggies.
Then it's cheese grating time... fresh mozza
and a hand shredder... large piles of little balls
Of course, theres the dough.
Having failed to get the kinks out of my scratch
recipe I turn to Buns Masters who, despite their
psuedo domination name... makes great bread
products including frozen uncooked "dough" balls.
Two defrosted all afternoon.
So I turn on the oven, try not to nibble on the sliced
pepperoni, and hawl out an - as yet - unused
christmas prezzi. A "Pizza Stone".
This round slab of re-enforced pottery is the surface
that goes in the oven ... covered in pizza goodness.
Being the Mr. Smartypants that I am... I'm doing the
Toss'N'Twirl with the pizza dough and edward is
asking me about that...
I happily recount my years of hard labour working at a
pizza parlor in my yout! and twirl twirl twirl...
Except it's not getting very "wide"... not at all...
So the twirl twirl becomes the press and squish...
and I FORCE that dough into the shape of the SLAB.
Once there, Geo helps apply sauce, onions, red peppers,
pepperoni and then we cheese it up good...
Oh... and then a layer of pepperoni on top of the cheese ...
for good measure.
Then I pop it into the oven where it happily warms up to
extreem temperatures fusing the dough to the slab in a
way not altogether dissimilar to the way in which heat
sheild tiles are fused to the outter shell of the freaking
Needless to say... we ate little piles of goop with a fork
that daddy (me) kept saying "should taste exactly like a
We order 'Za next time. :D