Pizza #387

Last week we were down in Bath, which is Sue’s home town, for the first time since before Covid. Everything has changed on the restaurant front but she’d done some research and had a little list of possibilities one of which was The Oven, a wood-fired pizza place. Normally I avoid pizza joints like the plague but this had good reviews so, why not?

In the event, I had a great pizza, Fior di Latte (me neither?), fresh figs, basil, Palma ham – fabulous burnt, puffy crust – impossible without a raging hot wood burning oven and a skilled pizzaiolo at the controls.

Back home I have to have a go at doing something similar. I can’t do the masonry oven temperatures but I can do 300C top and bottom in the Pico. Can’t immediately locate Fior di Latte but have a go with Buratta.

Knock up a mix of 80% dough – was going to use it next day but circumstances meant it was in the fridge for 48 hours.

Poked around Peter Reinhart a little for a method because I wasn’t sure about the amount and length of heat Buratta would cope with. In the end compromised and did a twice-baked effort.

Stretched and pressed out the dough (400g). Brushed it with olive oil. Baked at 300C top and bottom for 10 minutes. Removed from the oven and cooled,

Spread the Buratta over the base, dotted with halved cherry tomatoes. Baked for about 10 minutes (until things were starting to brown). Scattered with basil leaves, added torn pieces of Serrano, drizzled on best olive oil. Back in the oven for two minutes. Dished.

Gotta say it was the best pizza (of it’s type) I ever baked. I always tend to overload with topping but this was just right. The crust was spot on – light, crisp top and bottom and fluffy in between, not a hint of sogginess. Definitely trying this method again (maybe with a bit of wholemeal in the dough).