I remember my friend, Chef Bibo, who used to own a cafe, said that she used a pizza stone to get that brick oven effect.
Last weekend, there was a sale in Crate and Barrel and I was able to buy one!
Lucky me, it was not even on display but Jing encouraged me to ask.
I used my Pizza From Scratch recipe. I let the dough rise for 30 minutes before using it.
My favorite toppings are shrimps, mushrooms and anchovies, just like Shakey's Friday Special.
I divided the risen dough into 2 thin discs.
For each pizza, I used 1/3 cup of the Marinara Sauce, 60 grams grated mozzarella cheese and my toppings.
I marinated the shrimps in a little olive oil, 1/8 t. sugar and 1/8 t. salt.
Now for the hard part...... I dusted the pizza paddle with flour so the dough will not stick to it.
I had a difficult time transferring the pizza from the paddle to the stone.
5 minutes into baking, my oven suddenly shut off!
What happened?!?! I think it was because I pre-heated it for an hour at 500 degrees!
I let the pizza cook for a few more minutes then got it out of the oven.
It looked good!
Cheese was stringy and I loved how it tasted!
I waited for a few minutes and tried switching on my oven again. It worked!
I baked my 2nd pizza but the oven was not as hot as when I baked the first pizza but still, it was ok.
The next next time I make pizza, I will just set the temperature at 450.
Hopefully, my oven will not malfunction again.