Incidentally, I was reminded as I sat there with my head in the oven, of the meme that was circulating recently about naming something that young people wouldn't understand. I realized that references to putting your head in the oven would have been the perfect answer to this. Nowadays, with electric ignitions, gas ovens are no longer lethal. And it is probably the electric ignition that is broken in my oven. A gas oven is basically a box with a gas line and the electric ignition. If you replace the ignition once in a while, you can keep it working indefinitely. And I'd rather stick with my 1990s "almond" enamel range until I'm ready for my "forever range" which won't be for some years yet.
ANYWAY, besides the St. Patrick's Day dinner, I had plans this weekend to try a new pizza dough technique and not having an oven really threw a wrench into that plan. So I researched stove top pizzas. And then Sunday evening, Seamus, who wasn't super-enthusiastic about pizza made on the stove top, tried turning the oven on, and it worked, as if nothing had ever been wrong with it. (See, turning it off and then on again IS a legitimate fix.) But NOW, I was almost disappointed because I'd planned a blog post about stove top pizza and I was going to have to bake the pizza in the oven.
It has been one of my lifelong projects to make professional-tasting pizza in my home oven. To that end, I've read numerous recipes and experimented with different techniques. I recently bought Franny's Simple, Seasonal Italian Cooking specifically because I read a review stating that it has awesome pizza recipes. Franny's dough recipe is similar to any other pizza dough, only you proof it in the fridge for at least 24 hours, and then you need another four to twelve hours for the dough to rest. It's easy to make, assuming you have a dough hook, and if you don't have a dough hook, you could probably knead by hand and get good results. Anyway, the new-to-me technique in this recipe was to finish the pizza under the broiler. My oven was able to withstand the rigors of switching from heat to broiler multiple times and the result was four extremely delicious, professional-tasting pizzas. (Three with a topping of broccoli, garlic, lemon, and parmesan, and one ordinary pepperoni pizza.)
|Kitchen in full pizza-making mode.|
|The finished pies. (Unmelted cheese on top because the recipe instructs you to sprinkle with more cheese after baking.)|
What culinary challenge are you trying to master? Could you manage to live without an oven? (I know there are people who never bake and actually use their ovens for storage. I can't imagine doing that myself.)