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Saturday, February 12, 2011

Pizza night after a day in the studio


I had a full studio day and came in to get the pizza made around 5.

Today I got the bisque kiln about 90% loaded, and dipped and decorated a few more pots. I should finish decorating the last few pots in the morning, and will load and fire once they're dry which I'm hoping, will be by Tuesday.

7 comments:

  1. Anonymous2/12/11, 10:49 PM

    Nice looking pizza, good luck with your firing!

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  2. Anonymous2/13/11, 12:12 AM

    I'm not sure but it looks like the colors of the pizza provide inspiration for the color of your glazes. ;)

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  3. Allen Davis2/13/11, 2:39 AM

    Nine times out of ten,I follow this blog just to see what you had for supper!! These thick crust pizzas ALWAYS look so delectable. I can't get a pizza crust to look that good... What's your secret? I'm still a novice cooker and trying to find some good recipes for home.

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  4. John Tilton2/13/11, 8:30 AM

    Hi June,

    Yum.

    This looks like great dough and I made some pizzas a week or so ago and they were a big hit, but they were with dough from one of our pizzerias in town, and I felt like the dough was OK, but not spectacular. Would you share how you make dough? John

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  5. Todd Schuster2/13/11, 8:52 AM

    June, that pizza looks scrumptious. Looks like there are peppers in it. Whatever it is, it looks great. Hang in there guys warmer weather is right around the corner. It's been a winter from hell, so I'm looking forward to the warmer weather next week. Pitchers & catchers reporting this week. Think spring folks. Hope you & big Jim enjoy Valentine's day. Be well

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  6. June Perry2/13/11, 10:28 AM

    This is not a thick crust pizza. Only the outer edges puff up nicely. I used Ron Slagle's recipe. You can find it on his blog. Ron spent a long time of trial and error to get this crust just right. This URL should take you right to the page with the recipe and instructions. I find that measuring the flour precisely is what gives best results. Don't compress the flour in the measuring cup, just put it in with a scoop, then level it with the straight edge of a knife. That will give you the wet dough that Ron's recommends.

    http://grogmarks.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00-08%3A00&updated-max=2010-01-01T00%3A00%3A00-08%3A00&max-results=23

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  7. June Perry2/13/11, 10:31 AM

    PS: Using the previous link, scroll down the blog pages to the pizza recipe which is dated April 12, 2009.

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