©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

The first time I made white pizza my wife did not get to try it. Since she loves white pizza, I promised I would make one for her tonight. I made this one just like the other so that she could taste it as it was. I was hoping she could tell me what she thought was missing.

While prepping the pizza, I realized that two of my tomatoes had gone bad! That meant we would barely have enough tomato slices to cover the pie. I decided to go forward with what we had and deal with a slightly silly looking white pizza.

I am happy to report that she enjoyed the pizza very much. Now I can get on with my experiments and try to give this recipe the little bit of pep it needs to be outstanding.

 

  

©2004 pizzamaniac.com

 

I’ve been back to boli dough lately. Tonight I threw together the old standby – pepperoni pizza. This time, I used great pepperoni from the local meat market and some blended pizza cheese made by Kraft (labeled as pizza cheese, mozzarella and smoked provolone). This particular cheese and pepperoni combination went very well together. I’ll have to try the Kraft cheese on another pie soon.

 

  

©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

In the spirit of mixing things up a bit, I set out tonight to test a recipe I’d found for a white pizza. The pizza was built on a batch of 24 hour boli dough and topped with a garlic base, tomatoes and mozzarella cheese. Here are the instructions for the garlic base:

2 cup whole milk
2 T cornstarch
1 tsp salt
1 tsp pepper
3 cloves of garlic, minced
1 tsp onion powder
1 tsp oregano
2 T Parmesan cheese, grated

The ingredients were mixed in a medium sauce pan and brought to a boil. Once they had boiled for 2 minutes, I allowed them to simmer on medium heat for a few more minutes. The sauce began to thicken.

I coated the blank with olive oil then spread this sauce onto it. Next, I topped it with thinly sliced tomatoes and about 2 cups of mozzarella cheese. After baking for 9 minutes at 450 degrees, my first white pizza was ready to eat.

My first reaction is very positive. The base sauce was delicious and the pie had great flavor. My only hesitation is that it seemed to need a bit more flavor or substance. Maybe next time I will add some ricotta cheese or spinach.

I’m very excited to have this pizza added to the menu – it was a real crowd pleaser and a welcome change from the normal red sauce pie. I will definitely be working on this pie again very soon. Until then, here are some pics…

As a pizza delivery man, I had a few shady situations, but God kept me from ever getting robbed or injured during a delivery. Today, I read an amazing story about a delivery driver that was wounded by a gunshot during an attempted robbery then continued to finish his runs! This makes Thomas Stefanneli the toughest pizza delivery man ever, in my book.

Read the full story

This drawing is very special to me. My oldest daughter drew if for me in February of 2004 when we began making pizza together. She said it is a picture of her favorite pizza, our pizza. It is on all of my recipe cards and was on my original Pizza Maker’s Journal web site. This weekend I took some time to work it in to the site so my daughter can see that her drawing is on every page.