Did you know that as part of a balanced diet, Pizza, and specifically thin crust Pizza is a good recovery food for athletes? If you go easy on the cheese and meat and use a variety of vegetarian toppings on a thin and crispy base, then a Wood Fired Pizza provides everything an athletes muscles and body needs for effective post-exercise recovery. So now you know when you visit Pizza of Dreams and eat one of our Pizzas you could be helping your body to recover from the hard exercise you have been giving it ;-)
We'll be at the Shugborough Game Fair this weekend, one of the first outside events of the year and a chance to have a fantastic weekend and try some incredible Pizza at the same time. The Fair is open Saturday and Sunday so get along and enjoy yourselve
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But the first 'Pizzeria' was opened in Italy in the 18th Century!
Did you know that the first 'Pizza' as we recognise it today was invented by the Greeks and not the Italians. The Greeks used large flatbreads, topped with oil, herbs and vegetables, including potatoes!
The term 'Pizza' was first used in a latin document from the Italian town of Gaeta in 997AD. in the document the tenant of a certain property was to give the Bishop of Gaeta 'Duodecim pizze', "Twelve Pizzas", every Christmas day and another twelve pizzas on Easter Sunday.
Has anyone else got a picture of the Bishop looking like Friar Tuck?
Remove from the oven while sizzling, cut your Pizza and eat it. Cool enough to not burn your mouth but hot enough to make you go 'Haw,haw,haw' to try and cool it is perfect. Now repeat.
A Pizza of Dreams
Put the Pizza on the tray or Pizza stone in the oven. Do this quickly so as not to lose heat from the oven. In a wood fired oven it will take 90 seconds to cook. In your oven, even at max temperature it could take up to 10 minutes. When the edges are begining to turn brown and the toppings are sizzling it is ready!
Get your oven turned up to max! A wood fired pizza oven cooks at around 400 degrees at the floor and in excess of 900 degrees in the dome. So the weedy little domestic oven just can't compete. So have it at its maximum and let it heat up.
If you have a Pizza stone (a pottery flat disc about 13" in diameter) put it in the oven to get really hot! If not use your heaviest base baking tray. Key thing is let it get hot hot hot! The heat of the tray or Pizza stone is what helps cook the base.
Don't be tempted to overload your pizza. It may seem like a good idea to put everything on that you like, but this really is a case of 'less is more!'.
Dont overlap ingredients as you want the heat getting to everything evenly, if you over-do the toppings and overlay things it will be soggy and too heavy. A few of your favourite things placed carefully on top will lead to a better tasting, healthier Pizza.