Friday, 11 November 2016 13:31 Written by John Reardon
Hello my Foodie Friends! If you have ever made your own pizza at home then you’ll know where the best pizza in town is! We all have our own version of what the best pizza is and the best person to make it is you! To begin making your great pizza you should pick out a great stone! The Emile Henry Pizza Stone makes brick-oven style pizzas in ovens and on grills. It heats up in just 15 minutes, Cleans easily, it’s light weight and of course it’s made in France! The Pizza Stone is made of all natural materials and is manufactured using Emile Henry’s proprietary Flame® technology. The Pizza Stone can withstand high oven temperatures. The glaze is micro-crazed contributing to crispy well-baked crusts, just like a pizza oven. The Pizza Stone is not recommended for use on the stovetop. You can cut directly on the glazed pizza stone without damaging or scratching the surface. The Pizza Stone is easy to clean with soap and water and is dishwasher safe. Designed for use: In ovens - conventional and convection; and can also be used under the broiler. It can be used on grills - gas, charcoal and natural wood. The Pizza Stone turns a grill into an outdoor pizza oven. For non-glazed pizza stones, it is recommended for deep cleaning to use the self-cleaning cycle on your oven. Since Emile Henry pizza stones are glazed and can be cleaned regularly in the dishwasher and by hand washing, we do not recommend this type of cleaning. Roasted Tomato Pizza Margherita Ingredients: 4 Roma tomatoes, wedged 3/4 cup California Ripe Olives, halved 1/3 cup basil leaves, torn 2 tsp olive oil 1 lb. prepared pizza dough 1-2 Tbsp cornmeal 8 oz fresh mozzarella cheese, sliced Temperature: 550 ° F Instructions Preheat Emile Henry pizza stone in a 550 degrees F oven or covered grill. Toss together tomatoes, ripe olives, basil and olive oil in a mixing bowl. Season with salt and pepper and set aside. Sprinkle pizza peel generously with cornmeal. Roll and stretch pizza dough on a well-floured surface into a 14-inch circle and place onto pizza peel. Pour tomato olive mixture evenly onto crust and top with mozzarella. Slide onto Emile Henry Pizza Stone and bake for 10-15 minutes until crisp and bubbly. Carefully remove from oven or grill and place on cutting board or trivet. Cut and serve hot. Makes 1 (14-inch) pizza! I gave you the Margherita recipe because this is a good place to start making a great pizza and you can easily add or subtract your ingredients! I also like the name! Stop in to Compliments to the Chef in the Saratoga Chef plaza on the corner of Marion and Excelsior and pick one up before they are all gone! Remember my Friends; “Life Happens in the Kitchen” Take care, John and Paula
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