Methuselah’s Plate: Homemade Pizza
pizza pre-flight
I like to cook. I like to eat. This is a good combination.
Homemade pizza is an incredibly simple dish that never ceases to please the crowds.
With just a few “specialized” implements you can really take your game up a few notches. I’m thinking: rolling pin, granite counters, and a pizza wheel, which unto themselves aren’t all that specialized as they can be used for any number of other kitchen adventures.
A pizza stone and peel are, however, an all-together different story: if you’ve been in a pizza parlor then you’ve seen a peel, and the stone is just what it sounds like: a round, flat ceramic stone on which you cook the pizza (think crusty bottoms). The peel is the giant wooden or metal spatula that your local dough-thrower uses to retrieve that crispy pie from the ovens.
Living in New York City has many benefits and drawbacks, but one of the benefits for someone that likes to cook is the proximity to inexpensive restaurant supply stores open to the public. You can pop in and purchase a bewildering variety of no-frill, pro-quality cookware: pizza peel included for $12.99.
The real challenge is not GETTING the pizza peel, it’s USING the peel. Words of wisdom from a man who has seen pizza fall on the floor: use lots of corn meal and dress your pizza after you place the naked dough on the peel. Trust me.
In the image above we’ve made a traditional pie, as well as a sausage, basil, and red onion pizza: me… I like the meat.
One Response to “Methuselah’s Plate: Homemade Pizza”
And yes, it was indeed yummy!!!
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