|a miracle of rare device|
Two additional tips from Silverton: Sprinkle salt on the dough before you add the toppings, and heat the oven (with a pizza stone inside) to 500 degrees Fahrenheit for one hour. The long heating helps despoil the planet, but the pizza cooked faster and crispier than others I've made. If you're going to do it, do it right.
The dough recipe makes six pizzas, which is more than four people could eat. We consumed three margherita pizzas, the most popular, basic, and best. (Silverton calls for 1/4 cup tomato sauce per pie, and 3 ounces of mozzarella.)
I put arugula and prosciutto on a fourth margherita pizza after it came out of the oven, per another Silverton recipe, but this was too hard to eat. You can't really cut it with a knife and when you pick it up the arugula falls off as you try to tear the prosciutto with your teeth.
Silverton's austere clam pizza was not a hit, nor was her potato-gorgonzola-rosemary pizza.
Isabel: What's on this pizza?
Tipsy: Potatoes, mozzarella . . . .
Isabel: What else?
Isabel: I knew there was a catch.
Here's my problem with making pizza at home, which I remember every time I make it: You can't relax. Every time one pizza comes out, you're putting another one in. Not restful. But we had such a good time last night, restfulness seems irrelevant. I like to say that living with our kids right now is like living with a young Gelsey Kirkland* and one of the Three Stooges. It's very weird! But for pizza, everyone was totally present and enthusiastic and harmonious and we all went to bed happy.
On another subject, my father, Isabel, and I are leaving for Hong Kong in a couple of hours. Owen doesn't have a winter break this year so he can't come, and my husband can't really bear to be parted from the goats. So it's just the three of us. I'm looking forward shopping with my girl and eating xiao long bao with my Dad. And egg custard tarts.
*minus the anorexia and substance abuse, at least so far