🤦♀️ the cheese on the Soppressata pizza is Mountainoak Gold Gouda, just checked on the Legacy Greens website! It was great, I trimmed off the ‘rind’, hope it was edible 😳!
Just made your soppressata pizza kit. No more pepperoni for me! Lovely crust, excellent sauce, I’ll fry basil for tomorrow’s margherita pizza (I put fresh leaves on this pizza after it came out of the oven). The garlic oil was lovely brushed over the crust. What was the hard cheese in the kit? I cut it into cubes, as you do! I have a Breville Pizzaiolo counter top oven, cooked the pizza on the Wood Fired setting, done in 2 minutes.
Loved this collaboration between you and Jordan, thank you. And thank you for sharing your recipes.
Hi Percy! Thanks so much for buying the kit. The hard cheese was Mountain Oak Gold Gouda, which is made nearby in New Hamburg. It's one of my favourite cheeses
Glad you enjoyed it. Another great thing to try at home is a soppressata + gouda sandwich on sourdough. Put the soppressata on one slice of bread, gouda on the other, and put it under the broiler. Great in the summer with some mayo, tomatoes, and greens.
Hi Marko! Love this post. I too dream of pizza sometimes but don't have nearly the experience with it that you do. However, I recently started making my own pizza dough and can't believe it too me so long to get started.
I live on a sailboat and have a somewhat small gas oven that won't heat past 400 degrees. But my way to get great crispy crust is to use. a silicone grill mat, directly on the oven rack - no pan. I stretch my dough out to the full size of the mat, and bake it for 10 minutes to get it slightly crispy. Then I add sauce and toppings and finish it off for about 20 minutes. The mat fits my oven rack perfectly and I slide it in by using a thin cutting board like a peel. This gets great results every time and is a good work around for my small not so hot oven situation.
Thanks for the entertaining read on all things pizza - can you share your recipe for homemade ricotta please?
Marko, when you call for salt in your dough and sauce recipes, is it regular table salt? Thanks. Heading to Legacy to pick up provisions to turn my Naked Pizza kit into a Soppressata Pizza kit!
For dough, I recommend using sea salt or kosher salt. Iodized (table salt) can inhibit yeast growth since iodine is an anti-fungal. It doesn't matter for the sauce. If you're using tap water, make sure that you run it through a filter (like a Brita, or boil it then let it cool) since Kitchener tap water is very high in chlorine which is also anti-fungal. (Yeast is a fungus).
Going to have a pizza video going in detail about this in a few weeks.
🤦♀️ the cheese on the Soppressata pizza is Mountainoak Gold Gouda, just checked on the Legacy Greens website! It was great, I trimmed off the ‘rind’, hope it was edible 😳!
The wax rind is not edible, the hard cheese rind is, allegedly, edible – but I also trim the rind away.
Hi Marko
Just made your soppressata pizza kit. No more pepperoni for me! Lovely crust, excellent sauce, I’ll fry basil for tomorrow’s margherita pizza (I put fresh leaves on this pizza after it came out of the oven). The garlic oil was lovely brushed over the crust. What was the hard cheese in the kit? I cut it into cubes, as you do! I have a Breville Pizzaiolo counter top oven, cooked the pizza on the Wood Fired setting, done in 2 minutes.
Loved this collaboration between you and Jordan, thank you. And thank you for sharing your recipes.
Hi Percy! Thanks so much for buying the kit. The hard cheese was Mountain Oak Gold Gouda, which is made nearby in New Hamburg. It's one of my favourite cheeses
Glad you enjoyed it. Another great thing to try at home is a soppressata + gouda sandwich on sourdough. Put the soppressata on one slice of bread, gouda on the other, and put it under the broiler. Great in the summer with some mayo, tomatoes, and greens.
Hi Marko! Love this post. I too dream of pizza sometimes but don't have nearly the experience with it that you do. However, I recently started making my own pizza dough and can't believe it too me so long to get started.
I live on a sailboat and have a somewhat small gas oven that won't heat past 400 degrees. But my way to get great crispy crust is to use. a silicone grill mat, directly on the oven rack - no pan. I stretch my dough out to the full size of the mat, and bake it for 10 minutes to get it slightly crispy. Then I add sauce and toppings and finish it off for about 20 minutes. The mat fits my oven rack perfectly and I slide it in by using a thin cutting board like a peel. This gets great results every time and is a good work around for my small not so hot oven situation.
Thanks for the entertaining read on all things pizza - can you share your recipe for homemade ricotta please?
Hi Linda, that sounds like a great method for the sailboat. I'm glad your bread journey has continued!
I have the ricotta recipe available on YouTube here: https://youtu.be/G6-k5f1J1vY and printable on my website, here: https://probablyworthsharing.com/recipes/whole-milk-ricotta
Beautiful! Gracias amigo! ❤️
Hahaha, Oh Marko, that that story took me back. I remember that incident. Goddamn Dominoes.
Brilliant post <3
Haha thank you Laura. It's a time machine thinking about those days. So many memories making pizza with you.
Well written, funny and informative!
Once in a while, I get an unruly dough and now I know what to do with it.
Wow. This is brilliant. And funny. Who knew food could be so entertaining! Wait... And now I want pizza.
Thanks Jacqui! Good thing you've got that old Roccbox kicking around...
Heh. Yes. 😁
So the 22g of salt for the dough would be 22g of either sea or kosher salt?
Yes
Morning!
Marko, when you call for salt in your dough and sauce recipes, is it regular table salt? Thanks. Heading to Legacy to pick up provisions to turn my Naked Pizza kit into a Soppressata Pizza kit!
For dough, I recommend using sea salt or kosher salt. Iodized (table salt) can inhibit yeast growth since iodine is an anti-fungal. It doesn't matter for the sauce. If you're using tap water, make sure that you run it through a filter (like a Brita, or boil it then let it cool) since Kitchener tap water is very high in chlorine which is also anti-fungal. (Yeast is a fungus).
Going to have a pizza video going in detail about this in a few weeks.
I’m sure I’ll be fine lol!