While a home chef may desire to make any style of pizza in their home oven, the truth is that there are certain styles more suited for a home oven than others. When I was in Rome, I fell in love with Pizza al taglio. The airy and crunchy crust was a nice contrast to the plethora of Neapolitan pizza I had been eating.
I recently saw a post about breakfast pizza that got me reminiscing about some of my favorite pizza creations. There are a few things that are quintessential for my breakfast pizza: potatoes, eggs, and garlic. The last two are obvious, but potatoes has always been a hard sell to others.
When it comes to potatoes,
Baja-style Mexican food focuses on fresh ingredients and when done right it’s insanely tasty. My newly named “I’ll Be Baja-ck” is my attempt to bring that style to pizza.
I focus on a variety of fresh ingredients – black beans, corn, green pepper, red pepper, onions, and garlic. I would usually sweat it if I were going for that many toppings on a single pizza,
A quick one but a beautiful one. The toppings are straightforward with green peppers, onions, and mushrooms, but I went extra heavy on the sauce. I usually prefer white pizzas because of their lightness, but now and then you’ve got to go out of your comfort zone. And this time I went well out of my comfort zone.
Being back in front of a 800F oven has been great. Watching my creations come to life right before eyes just makes me smile.
But I’ve been plagued with a question recently. How do I get back into shape while still enjoying the pizza that I love. After minutes of painstaking research and reading online,