This is my first time cooking on this Blog in France. It was a classic, Margherita Pizza! I used a ratio of 1:1 grated Mozzarella and Cheddar. I like this because it does not only does it allow different flavours but also is unusual and not many other people do it making it unique. My Dad taught me the technique on how to ensure the pizza is cooked on all sides evenly. First you have to give the pizza peel a quick jolt so it lands in the oven and make sure no cheese or flour gets on the base of the pizza or it gets sticky and is harder to rotate. Then leave the pizza for about a minute until the dough looks toasted and singed. Lastly you rotate the pizza so each part is near the coals. Then get it out fast and don’t share with anyone! It may have taken a while but I did it eventually. It was a classic Finn experience and I loved it.
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