Extreme Cooking Blog

Duck confit, mushrooms sautéed in duck confit fat, teleggio and amadeus cheeses,

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Basil is doing really well in the garden, so I cut off a bunch and pounded it in the mortar with pine nuts, olive oil, parmesan, pecorino romano, etc.

Slices of the freshly picked porcini mushrooms were brushed with olive oil and roasted for a minute in 900F wood-fired oven. These were used to top a white pizza baked a few minutes later in the same oven.

Critic’s Notebook – The Cult of the Artisanal Pizza – NYTimes.com.

Fun article in the New York Times about pizza’s new trendy status.

So here is a pizza I baked yesterday.

• Marinara sauce
• Onions
• Roasted peppers
• Mozzarella
• Fontina val d’aosta
• Olive oil
• Natural starter dough – Ischia

Forgive me for the sound track. It is the very first attempt in my life of composing music. It will get better, I promise.

Best pizza crust ever today. Natural starter from Isle of Ischia, Caputo 00 Pizzeria flour, 24-hour room-temp fermentation and proof, sub-minute baking time, sub-second eating time! There could have been fewer toppings for my taste, but this pie was part of a monthly challenge at pizzamaking.com:

• Tomato sauce
• Mozzarella cheese
• Gran Padano cheese
• Roasted piquillo peppers
• Coppa
• Salami
• Basil
• Olive Oil