Homemade pizza happiness
Since my last post I am sadly yet to possess a pizza oven all of my very own, nor have I had the chance to stop by the bucolic Italian countryside for some authentic wood fired pizza. On the upside however, I have been using my awesome pizza stone to make some pretty damned tasty pizza at home! I’ve been experimenting in a number of ways; from the time spent heating it up, how long to cook the dough and what pizza topping to include.
Pizza topping perfection
Part of my pizza topping trials has happily involved making (and eating!) pizza using a variety of pork products. Forget about the absurd pizza topping ideas I came across when blogging about the weirdest pizza topping in the world – I am talking about mouth-watering treats such as sliced ham, prosciutto di Parma and salami. Here are a few tips on how to make the most of your porky pizza toppings!
- Sliced ham: The non-smoked, standard stuff you put in your sandwiches and find most commonly in pizzerias around Australia. I find this type of pizza topping is best if you aren’t a huge salt fiend or don’t want a salt overload but like your olives and anchovies on board. Unlike prosciutto or speck, this type of ham is milder and less salty.
- Prosciutto: Beware the triple salt threat if you top your pizza with this, anchovies and olives. I like it but I also like salty things. A lot. When putting prosciutto on your home made pizza, I suggest you add it halfway through the cooking time so it doesn’t over cook and become a crispy chard.
- Salami: another delicious piggy pizza topping from heaven. I advise you use a little less cheese with this one to balance the extra fat in salami, go for a high quality product with a bit of heat like pepperoni if you can take it and avoid anything too sweet or soggy that will fight for your taste buds attention!