I prepared this simple recipe several months in advance following a visit to Nicastro's Italian Food Emporium in Nepean, where I purchased some of the ingredients, including "00" pizza flour and buffalo-milk mozzarella. The ingredients weren't the problem but one of the implements was. While I do have baking stone, I don't have a baker's peel & had to make do with what was on hand.
Below are the ingredients for the pizza dough ....
Followed by the topping ingredients for two 12-inch pizzas - mozzarella, olive oil, anchovies, basil, parmigiano-reggiano cheese and salt.
My first kick at this can - not the greatest esthetics, and I think my crust is a bit burnt, but the taste was OK - a nice light pizza.
What I liked about this recipe:
What didn't I like about this recipe:
Will I make it again?