Tonight, my husband made pizza for the family, and when he pulled them from the oven, they ended up looking like “works of art,” so he asked me to write a review about them.
Order: Pizza with pepperoni, Italian sausage, red bell pepper, red onion, mushrooms, pineapple and extra cheese.
What I Think:
Recently, my husband offered a helpful hint to our soon-to-be son-in-law. I can’t remember exactly how he put it, but to paraphrase, it went a little something like this: “learn to cook one or two things very well so that you can give your significant other a day off from cooking once in a while.” One of the things that my husband can prepare very well is pizza.
Aside from not having to do much when it comes to cooking dinner (I do have to do some minor preparation, like slicing the mushrooms and bell peppers and cooking the Italian sausage), what I like best about homemade pizza night is that I can have the pizza customized to just the way I like it: pepperoni, sausage, red bell pepper, thick cut mushrooms, red onions, extra cheese and pineapple. Sure, I can get these ingredients at most pizzerias – with the exception of the thick cut mushrooms – but it ends up costing a fortune to get the pizza made just right, and since I’m the only one in this household who likes pineapple on pizza, I feel really bad having to purchase a special pizza just for me.
But when my husband makes the pizza, he can add pineapple to my portion of the pizza for just pennies. And my husband really is a master when it comes to making pizza. The crust is crispy and delicious, just the right amount of sauce and lots of cheese … and here’s the best part: the mushrooms! Most pizza joints slice their mushrooms too thin, and they either end up too over cooked and I can’t really taste them because the flavor gets lost with the stronger flavors of sausage and pepperoni. Or worse yet, the texture of the thin-sliced mushroom ends up slimy and that’s just not very good. I like my mushrooms sliced thick, so that I can taste their earthy, meaty flavor and the texture remains intact.
We buy the dough pre-made. Our local grocery store bakery mixes the dough, and sells it in slabs, and the crust that this dough makes is quite delicious. Mat rolls the dough onto cornmeal (I love the texture that this step creates) and then stretches it onto the pizza pan. He then par-bakes the crust, and then tops it with sauce, cheese, and toppings. He bakes it until the crust is golden brown, and the cheese is melted and bubbly. What emerges from the oven is a pie of perfection … or in his words: “A work of art.”
My Final Thoughts:
I would take Mat’s homemade pizza over anything from a pizzeria any day. This is the kind of pizza you eat with a fork because the toppings are heavier than the crust. It’s delizioso!