A few years ago I was in Vancouver for work and went to an amazing little Italian restaurant with family friends. That evening I experienced burrata cheese. Since then I have longed for it. With great detail I described to Wizz what it tasted like atop a perfectly toasted crostini; it was something extraordinary. I had no idea what burrata cheese actually was, but I knew I needed it to be a part of my life.
I waited way too long to have my second burrata experience. A month ago I was in a specialty cheese shop doing what you do in a cheese shop. Lo and behold what appeared before me, sitting by it’s lonesome in a refrigerated drawer, a tub of burrata. I snatched it up quickly, but then hesitated with what to do with it. I was concerned it wouldn’t live up to the expectations I had put on it.
After some hemming and hawing, I decided atop a pizza it would go. It was spectacular. I kept it simple, combining the creamy cheese with caramelized onions and a fresh basil. It was beautiful.
That brings me to my love of homemade pizza. Last summer Wizz and I picked up a BakerStone pizza oven box for our barbeque, like this bad boy:
It has changed our life, in particular our pizza making capabilities have improved tremendously. My dream is to one day have an outdoor pizza oven in my backyard, until then, my barbeque insert is doing just fine.
The BakerStone takes some getting use to; Wizz and I lost a few good pizzas in the beginning. It was transferring the uncooked pizza from the wooden pizza wheel to the oven that troubled us. We experimented with ways to make the dough slide more easily and decided cornmeal was the best agent.
The major dilemma with making your own pizza at home is now delivery tastes like bobo.
- Preheat pizza oven for 15-20 minutes on the barbeque
- 20 minutes before baking, remove pizza dough from fridge and let rest on a lightly floured surface.
- With lightly floured hands, stretch dough out into a circle, do this in the air or on a lightly floured surface.
- Transfer dough to the pizza peel, lightly covered in cornmeal or flour.
- Top with caramelized onions and burrata cheese.
- Shimmy the pizza from the peel into the oven box - this can be tricky in the beginning and tastes some practice.
- Leave the lid of the barbeque open, rotate the pizza a quarter turn at the minute mark. Then continue to spin it every 45 seconds or so until reached desired doneness. Usually four minutes.
- Remove from oven, season with salt and pepper and fresh basil.
I strongly urge you to pick up a pizza oven for your barbeque, you will be so in love with homemade pizza.
Have a great weekend,