The goal, without having a 900° F wood-fired oven, was to create a healthy pizza. I have a long way to go, but am getting closer.
For authenticity I use Antimo Caputo Chefs 00 Flour (2 cups) and a general-purpose flour (2 cups) and Bob’s Red Mill Whole Wheat Flour (1 cup) to create two 18” pies.
I don’t eat nitrate-saturated pepperoni or saturated fat Italian sausage – so for my meat pizza I add a quarter pound of grain-fed organic beef.
I add red bell pepper, sweet onion, black olives, mushrooms and cherry tomatoes. Cheeses – I will experiment, but fresh Mozzarella, Romeo and Parmesan seem a good match.
Right now 475° F at 14 minutes seems to work – but 500° or 550° in my high-tech convection oven will be investigated. 600° F – maybe?
