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Pizza Margarita - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Pizza Margarita

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  • Pizza Margarita

    I made my first ever pizza margarita last night. I used my conventional oven with a cheap stone (that broke, no less). I pre-heated the oven to 550 and let the stone sit for an hour to warm up. When I came to use the oven, the stone was cracked all the way through -- but since the pieces were butted up against one another, it still worked just dandy.

    We made two pies. Pizza number one was made with our own crust, a jar of 'gourmet' pizza sauce, fresh basil, Whole Milk Mozzeralla (not water packed, I couldn't find any at our supermarket), and olive oil. The second pie was the same, but I used crush tomatoes instead of pizza sauce. Should I be ashamed that I like the pizza with the sauce better than just tomatoes?

    To top off the evening, I watched an episode on the history channel about pizza and learned, finally, why it is called Pizza Margarita! Very nice evening...
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