Oh man. Hard-core pizza lovers here. Seriously miss the thin oily foldable NY pizzas since moving from NY to VA, but we make do. Gifted Mr. Gardeningcook with a large oven pizza stone & a large wooden pizza peel for one past Fathers Day (courtesy of the furred, feathered, & finned "kids"), & this past Fathers Day gave him an electric Breville "pizza maker/oven". Both gifts have been fabulous & have been turning out truly quality pies. The Breville oven is really nice, as it enables us to quickly turn out two 10"-12" individual pies with our toppings of choice in record time.
Have had fun trying different crust/dough recipes & toppings. For toppings, Mr. GC leans towards the fairly traditional - mushrooms, turkey pepperoni, & turkey sausage are his hands-down favorites.
For me, anchovies & onions is my top favorite topping. After that I like to explore things like shrimp or sausage & broccoli raab, "Greek" (red onion, feta, Kalamata olives, etc.), Goat cheese & spinach, yadayadayada.
We both also like doing seafood pizzas - both white & red - clam, shrimp, surimi (imitation krab), sliced scallops, etc.
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My body is a temple. Unfortunately, it's a fixer-upper.
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