Pizza. I love it. Who doesn’t?
I love to eat it and I love to make it. I love the science behind making a perfect dough. Getting the perfect hydration (moisture level in the dough) and allowing time for a long multi-day slow fermentation of the dough to build its flavour and texture.
I love all types of pizza, but I’m partial to pizza napoletana made traditionally at very high heat in a wood burning oven. I love how quickly it cooks and the care and attention it requires while its in the oven. I love the leopard print blistering of the crust.
I guess you could call me somewhat obsessed with pizza. So, not surprisingly, I recently attended the Canadian Pizza Summit held in Toronto at the beautiful Faema Culinary Acadamy and hosted by Canadian Pizza Magazine. What a great time! The highlight, for me, was competing in the traditional division of their pizza making contest, against nine other pizza chefs.
Some amazing pizzas were made that day. Unfortunately, I didn’t take home the trophy, but I did leave with many new friends and great memories, which seems fitting considering that pizza is so often associated with good times.
“Calabrisella” pizza ready for presentation to judges. Fior di latte, San Marzano DOP tomatoes, nduja, sopresata, infornate black olives, cracked fennel-seed green olives.