Pizza margherita
Pizza
Italian cuisine
Am I the only one that is deathly afraid of turning my oven to anything higher than 475 degrees? It's just.... so... hot! But now that we have our own pizza stone, we thought we should give it a go. (And, just because we were curious, the absolute hottest our oven will even go is 525... what does that tell you?) This was our first attempt at a pizza margherita, and while it tasted good, we'd do a few things differently next time. 1. Don't get mozzarella in brine. Get some that is a bit drier. This cheese juiced all over the place, including onto our brand spankin' new pizza stone, where it proceeded to burn to a nice black (that's never coming off) crisp. Lovely. So the next time we make this, we'll get some drier cheese. 2. Don't use green tomatoes. While I love the taste of the Green Zebra heirloom tomatoes, they turn a not-so-appetizing shade of pea soup after a few minutes in a hot oven. Now that I think of it, the yellow tomatoes don't look all that nice either. Maybe I'll stick
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