Today I'm feeling generous. What better way to start off the weekend then by "paying it forward" pizza style. I'll let you all in on one of my cheesy secrets...there is something I consistently do with almost every pizza I bake. (Well, besides my secret weapon The Baking Steel.)
When you think of pizza, what's the first thing that comes to mind? Cheese, right...or maybe that's just me! I use cheese on about 98% of the pizzas I make. Of those, on about 90%, I use the same duo of cheeses. Why? I have three reasons: flavor, texture and they make my pizzas look damn good! Especially on Instagram.
So, what is the "dynamic cheese duo" to make it on almost all of my pizzas? The short answer is: Narragansett Farms fresh Mozzarella and fresh Fontina from Italy. Both cheeses have incredible flavor and excellent melt-ability! My local Whole Foods Market carries them both making them an easily accessible choice as well. What could be better, right?!
Not one to skimp on pizza secrets, I wouldn't be truthful if I just left you with the cheese and didn't also reveal my technique. So, tip 1: shred the fontina, tear the mozz...that's important; tip 2: cover the base of the pizza; and tip 3: remember, less is always more!
Create some cheesy love this weekend and may you be inspired to pay your pizza secrets forward!
Two Cheese Pizza
1 pizza dough
2 oz. no cook tomato sauce
2 oz. fresh mozzarella
2 oz. shredded fontina
3 basil leaves
1. Preheat your oven to 500 F with your Baking Steel on the top rack.
2. Stretch out your dough by hand into a 12 inch cylinder, and place dough on a lubricated pizza peel. I like to use flour, semolina will also work.
3. Switch your oven to the broiler setting.
4. Top your pizza dough with tomato sauce, less is more. Coat the entire top very lightly.
5. Place both cheeses throughout top. Launch onto Baking Steel. Set timer for 2 minutes.
6. After two minutes, open oven and give it a quick 180 degree spin. Switch oven back to convection bake or bake for remaining 2-3 minutes or until desired doneness.
7. Remove from oven, top with basil leaves, take a photo, slice and serve.