Family pizza night

[Herb Connoisseur]

My family wanted to try something different in the pizza oven, so we made white pizza instead of the usual tomato pies. I used olive oil infused with garlic and herbs, brushed it on the dough, then added mozzarella, pecorino and a few dollops of ricotta. The kids liked it more than I expected, though my wife thought it could use a little more garlic. The slices reminded me of the ones I used to get when visiting cousins in NY. Does anyone else add fresh herbs after the bake or do you stick with dried?

 

[NoOlives_1987]

That sounds delicious! We tried white pizza in our backyard oven once too. After baking, we added fresh basil and oregano and it made the flavor pop without being too strong.

Have you ever added a bit of chili oil or lemon zest on top? It gives a nice little kick or fresh taste, especially without tomato sauce. What kind of dough do you use in your oven?

 

[CrustCrafter]

I always toss on some fresh herbs after it comes out of the oven, basil, oregano, or parsley are my go-to. The heat makes them wilt a bit, but not too much. I usually use dried herbs while it's baking and fresh ones at the end. That garlic oil base is totally classic NY style. And hey, your wife's got a point, you can never have too much garlic!

 

[woodfirewiz4rd]

Definitely, adding fresh herbs at the end really makes it stand out, and that garlic oil base? It's just packed with flavor. You get those classic New York slice vibes but with your own unique touch. Your approach is spot on.

 

[Herb Connoisseur]

Thanks for the welcoming responses and for sharing your own methods. There's a clear agreement here about adding fresh herbs after the pizza comes out of the oven. The idea of using dried herbs in the bake and fresh ones at the end is a technique I'll use next time. The suggestions for chili oil and lemon zest are also some very creative additions I hadn't considered before.

I've been making a 72-hour cold fermented dough with Caputo 00 flour that holds up well to the high oven temperatures. For the chili oil, do you find that a homemade version works best or is there a store brand you prefer for pizza?

 

[3slicesalways]

Love your setup! Caputo 00 and a long ferment is my go-to as well! I've tried making chili oil at home, but for convenience, Lao Gan Ma Spicy Chili Crisp has been a winner. Works really well drizzled on pizza. Adds a nice kick without overpowering the slice!

 

[Herb Connoisseur]

Thanks for the tip on using Lao Gan Ma. I've seen it at the store but never thought to use it on pizza. I'll have to try drizzling some on my next white pizza as you suggested. Do you find the flavor works well with a traditional tomato base too?