I need to do a quick report on my pizza stone, mostly because I want to brag. Since I last wrote about it, I have greatly improved my skills with the pizza peel. I’ve successfully slid TWO pizzas into the oven without folding the crust under and making a big mess. I know, I know…two pizzas isn’t exactly a track record, but it still feels like a victory. Just look at that perfectly un-ruined crust! (Quick note: I tried making pizza without putting cornmeal on the stone and it worked just fine. I still put lots of cornmeal on the pizza peel, but no need for it on the stone.)
In case you’re wondering what kind of pizza this is, I like to call it Garlic Bread Pizza (original, eh?). Brush some olive oil on the crust, push two garlic cloves through a garlic press and spread the garlic around, top with mozzarella and fresh basil. I’ve been making small pizzas like this as a side dish to pasta lately. Yum.
Back to the pizza stone. I finally ordered Artisan Bread in Five Minutes a Day. It arrives on Thursday. I can’t WAIT. A friend of mine has been bugging me to make this bread for some time, and now that I have the baking stone I really need to. Then I met one of the authors Zoe Francois (who I love, by the way) at BlogHer Food and felt especially inspired to get my butt into bread baking gear. I’ll definitely report back on this bread, so stay tuned!