We love cooking. It is relaxing and rewarding. There is no better way to recharge batteries than to immerse in the joy of making yummy creations. We do it very often, almost every day. Weekends are reserved for more complicated treats.
Making pizza is a serious business! Done on weekends.
To start with the most difficult part is to prepare a dough with the yeasts so it can rise nicely in proper temperature to be pinned out with the roller.
Timing is crucial, like everywhere in life. The oven, built from mineral clay, fire clay brick and ceramics must be heated with firewood at least 2 – 3 hours prior the pizza is welcome inside. Thick walls and surface hold in to the heat, which bakes the pizza. Heat is not only created by the wood fire, but also by heat dissolving from the oven materials. It gives stability to the thermal processing.
Ingredients as always are crucial. They need to be fresh. Fine Italian flour, ripe cherry tomatoes, mozzarella cheese and our most guarded secret; mountain dried, smoked sheep cheese which, we buy directly from befriended shepherds, not available in shops. Wood fired oven to braise the tomato sauce with garlic, onion, oregano and basil. No rush, taking time to arrive at the perfect souse density.
It takes only 2 – 3 minutes for the pizza in the oven and it is ready to be decorated with fresh arugula. Amarone wine just waiting at the table and dogs relaxing for hours and enjoying the heat slowly dissolving from the resting ovens.