springtime, damona cheese and a pizza

Spring is in the air and the forecast of a couple of days of 19 degrees gave me the idea of firing up the pizza oven. So yesterday I made a batch of no knead dough to ferment overnight.

Today dawned grey and drizzly, not normally the time I’d make a pizza out of doors, but the dough was perfect so I braved the blustery drizzle to cook my pizza. Luckily it only takes a few minutes. Of course it being Melbourne weather it rained precisely for those few minutes! 🙂

I wanted to try out some smoked mozzarella from Damona that I’d bought with pizza in mind. I’d tried the Damona cheeses when they first arrived but the one I had was coconut flavoured so I was unimpressed and never tried them again. They seem to have fixed that. The smoked mozzarella is really good, lightly smoked and it melts well.

I made a simple pizza with olive oil, garlic, fresh tomatoes, the smoked mozzarella and lots of chopped fresh parsley from the garden where it is currently running rampant.