It would seem that the extra effort to grate the cheese topping isn’t really necessary to success. It all melted together anyway, and tasted great! So . . . I guess one doesn’t need to grate to be great! ;->
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Adventures of Dorrie Anne 
While looking at the picture and before I read your post, I was wondering the same thing – “Why grate the cheese?”. What all did you put on the pizza?
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On the pizza: A brushing of olive oil all over the crust (this works like sunscreen to keep the crust from burning!), then a thin layer of Arrabbiata sauce (or any jarred pasta sauce, but DH likes the Arrabbiata best), then a thin layer of cheese to hold down the copious quantity of vegetables that comes next. This one had minimum variety, just red and green peppers, sweet onions, and sausage. I was out of mushrooms, but they are usually on there in copious quantities because we love ’em! I lightly sauté the veggies before putting them on the pizza because otherwise their juices make the finished product too soggy.
Then the sliced (or grated) cheese that you saw in yesterday’s post. I bake it at 500° until the cheese is a bit brown like you see, and then take it out of the pan and slide it back on top of the baking stone for about two minutes to make the bottom of the crust really crispy. Internal temperature of the crust should be about 200°. If you’ve made a thin crust, this is a given, but a thicker crust takes longer to get up to that temperature, so be sure to take its temperature to be sure that the crust is baked through properly.
Hint: If you plan to make a pizza of any size, get a pizza peel. The high temperature of the oven is very unpleasant to stick your head/hands in there to maneuver the pizza. Saves many an owie on one’s fingers, and eliminates that baked-on expression on your face!
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I usually burn my fingers when baking something at 400 deg., so your warning is well taken. My s-i-l often does pizza on the grill and that is a great taste as well.
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I use the peel to get out the pan of buns that I make routinely, too. It is big enough to support quite a large pan. Never tried a pizza on the grill, but have read about it quite a bit. We inherited a huge grill, but in four years, have yet to use it for anything at all. We are not big BBQ’ers!
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OH, LOOKS SOOOOOOO GOOOOOD!! Dang girl, your blog makes me hungy. That is one fine looking pizza!
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It was SO good, that we actually put off eating the leftovers for a couple of days because we wanted to enjoy the anticipation. I’m not sure why it was different, but it was a pizza worth remembering! ;-> I’ve learned a trick to reheating it that makes it just like when it was first out of the oven.
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I have been away from blogging for a few days. My mother is scheduled for surgery this coming Friday. Just wanted you to know that I had been missing stopping by for my daily visits!!
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Our very best to your mother. And, yes, I had missed your visits.
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So glad that we connected!!! Hugs coming your way…
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Came out marvelous. You’re right–the cheese is melting anyway and it’s all headed the same place!
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Cheese has a mind of its own, but it can be encouraged to do what we wish! ;->
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That pizza is so amazingly delicious I have no words to describe it. The photo is also so nice. Maybe I should eat it right out of the screen. I love the way the cheese has melted and melded. I admire your pizza making skills…have a good night!
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