Already at the start of this week it was mentioned in the newspaper, “Do not get your outdoor furniture in yet, the weekend will be warmer”. It was cold and windy this week. But I longed for the weekend, and I knew what I was going to do! Fire up the oven for one of the last times this season, and bake pizza!
The Fornino Oven
A few years ago I bought a pizza oven. It comes as a construction kit, and needed some work with insulation material, wire netting, bricks and mortar, and patience. The last thing especially was troublesome. Once the oven has been built you want to fire it as quickly as possible to try it, but you have to wait. It should dry properly, and you have to dry heat it in several stages.
From a colleague that also has an oven, I got the book by Peter Reinhart, “The Perfect Pie”. This is very nice reading, starting off with a lot of background material before he actually gets to the recipes for the dough and the toppings. Although you can find a lot of nice recipes on the Internet, browsing through the cookbooks always has something special. So in the weeks waiting I finished Reinhart, and read the chapter on the search for the perfect pizza by Heston Blumenthal in his book “the search for perfection” (the episode is available on-line). And I must admit that although I liked the Blumenthal approach, I have chosen the Reinhart way of making pizza for the convenience.
So this Sunday afternoon I started to fire the oven, slowly to get the autumn cold out, using some trunks from a tree that we fell last year. And in the meantime preparing the tomato sauce for the children and a special topping.
The Caramelized Onion topping is one of the wonderful recipes from the book of Reinhart. Although I have seen many recipes for this, I keep coming back to this recipe for a pizza with onions and some Gorgonzola cheese. It has so many wonderful flavors, and the mix is just delicious! One of the best moments is when you make a little hole in the middle of the onion sugar mix, and blend the balsamic vinegar in: the different flavors that moment…
So as the afternoon progressed, it smelled more and more of smoke from the wood fire in the oven, and sweet and sour on the gas stove. At the same moment balls of dough were being kneaded and set to rise. It is not summer anymore so it was dark already when I started with my first pizza. The high temperatures and the air circulation under the dome of the oven make it hard working for some minutes.
Spreading the dough, quickly turning and moving with my hands, trying to get it as round as possible without pressing to much of the air out of the dough. Spreading the topping over the pizza. Then, in a little more than a minute, the pizza is baked. It tasted so good.
I already look forward to the weather forecast for next weekend!