Pizzas made from ground cornmeal instead of dough are delicious,easy and gluten-free. One thing though: for a really perfect crispy base, equip yourself with a baking stoneA baking stone is a brilliant bit of kit. It encourages tarts, or loaves and flatbreads to crisp perfectly on the bottom. My own,a thick clay disc – round, heavy, or blackened from years of overflowing mozzarella and burned-on flour – is an essential in my kitchen. To be without it would be to risk a return to the soggy-bottomed tart or the underbaked loaf.
Cookware shops normally acquire a selection of baking stones. move for the biggest your oven will hold. Your new house guest will hold up little space. You can slide it inside a cupboard or perhaps beside the oven. I rarely remove mine from its domestic on the bottom shelf of the oven,where it warms gradually, holding the heat even when the door is open.
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Source: theguardian.com