Our long-standing tradition has been to keep a batch of par-baked pizza crusts ready in the freezer for a quick, easy, and delicious meal.

Recently we’ve been watching the Great Courses’ The Everyday Gourmet: The Joy of Mediterranean Cooking. Chef Bill Briwa delivered excellent instruction on how to make Neapolitan Pizza in a home oven. Why were the directions excellent? Just look at the photo. The pizza came as close to a pizza baked in a wood-fired oven as possible in a home kitchen. Nice crispy crust with gorgeous charred bubbles full of flavor. The addition of basil microgreens from our hydroponic garden gave a delicious and lovely finishing touch.

We are definitely converts. More freshly-baked crusts are on the menu!

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