Mark Llobrera

Pizza Sunday

Published in #family, #food, #photos
A pizza being assembled with mozzarella, kale, and mushrooms.

Every other Sunday we make pizza. We don’t mess with the formula: overnight dough,1 fresh mozzarella (dried out beforehand), shredded parmesan, sauteed mushrooms and kale, prosciutto. Bake at 550º F, with a few minutes under the broiler at the end to get a little char.

We recently retired our pizza stone for a larger FibraMent 20"x15" baking stone, because our pies kept getting bigger and bigger as our kids got older and older.

(All photos taken with a Fujifilm X100VI, using the Reggie Portra film sim.)

  • Two bowls of pizza dough left to rise atop a radiator.
  • Pizza dough round resting atop a countertop. A big bubble forms on the edge.
  • Stretched dough with tomato sauce spread evenly on its surface.
  • Fresh mozzarella being pulled by hand and sprinkled.
  • Fully assembled pizza, ready for the oven.
  • A pizza fresh from the oven, cooling atop a wire rack.
  • Tomato sauce being spread on stretched pizza dough.
  • A large pizza taking up the entire surface of a peel.
  • Two pizzas cool on a stovetop.

  1. We use a modified version of the NYT Cooking no-knead bread. ↩︎