Drunken Goat Tacos,A Winner, and A Move for Coco

The other day Certain Someone was quick to remind me that I haven't posted in a while. With summer, the holiday and intense, heat, who can honestly think about cooking? I have been eating a lot of cold salads, sandwiches, and takeout. I meant to post last weekend, but I decided to take the opportunity to fully relax. Some big changes are afoot here at Coco Cooks. I will be moving in few weeks to my own domain. After four years of blogging , its about time.I hope you guys come to visit  and stay awhile. I promise the digs will be more snazzy.I confess I know nothing about tech issues, and am fully entrusting myself to VinoLuci, whom seems to be the master of moves and design.

Before we get started on the recipe for Drunken Goat Tacos, I picked a winner finally for the book Substituting Ingredients. The winner is Saretta!Enjoy!

A few months ago while preparing for my Farmers Market Demo, I purchased some ground goat meat from Mint Creek Farms.Normally I see goat sold in pieces with bones, and I was attracted the pureness of the ground goat,without the bones.I decided to make a taco.If you haven't tried goat yet, I don't know what  you are waiting for. Get over your aversion and dig in. I promise you will be pleasantly surprised . Tacos were an easy and quick meal  with my acquisition. This recipe was just thrown together, so follow your own instinct.I call it Drunken Goat Tacos, because I simmered the meat in red wine. 

Drunken Goat Tacos

1 lb ground goat meat

1 -2 ears fresh raw corn on cob, scraped off the cob

1 knob onion chopped (green and white parts)

2 dried Chipolte peppers soaked in hot water and seeded

1 tablespoon vegetable oil

2 cloves garlic

1 teaspoon cumin

1/2 cup  dry red wine

salt and pepper to taste

Accompaniments:

Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese

 In a small bowl , soak the dried Chipoltes in boiling hot water for 15-20 minutes.

In a heavy skillet, heat oil. Add corn kernels, chopped onion. Soften and brown on medium heat. Remove Chiplote's from hot water, de seed, and chop.Save the reserved water.Add to the skillet. Add ground goat to skillet and brown on medium/high heat.Season with cumin, salt, pepper, garlic. Add a bit of the reserved water to aid the meat in cooking( a few tablespoons at a time). As liquid evaporates add more. Then add red wine and simmer until all liquid is absorbed/ The meat should be moist  but still crumbly.

Serve with Corn Tortillas, sour cream, wedges of lime, green tomatillo salsa, and Cojita Cheese.

Lamb Burgers with Rhubarb Onion Sauce

The past few weeks I have been in discussion with the 61st Street Farmers Market. At first we were discussing the possibility of me being a vendor of some kind, but after long thought and putting together a business plan, I had to pass. An offer was then made to volunteer this summer and perhaps do a few cooking demos. I naturally jumped on the chance. The 61st Street Farmers market is located in  a food desert behind the University Of Chicago. Their mission is to make great , healthy locally sourced food available to people that have little means otherwise of obtaining this. To help this , they are local participants of the Wholesome Wave Program, which enables the Farmers Markets to accept Link Cards( a public aid) and provide great programs such as Double Value Coupons. All in all a fantastic organization in which I'm proud to volunteer for.

61st Street Farmers Market (local, sustainable food)

61st Street between Dorchester and Blackstone 

Every Saturday from May 15 to October 30, from 9am to 2pm  

 Rain or Shine

 LINK Accepted

Double Value LINK Program -  Double LINK purchases up to $25 per cardholder, per market day

fruit, vegetables, chicken, beef, lamb, pork, cheese, eggs, baked goods, prepared food, etc.

Chef Demos, Market School and Music every week!

 My first cooking demo will be Saturday May 22. In my excitement I'm brainstorming with what I can do that uses the great local products available and will be seasonal. At this time of year we are starting to see a lot rhubarb. So I was thinking Lamb Sliders with Rhubarb Onion Chutney as its easy for most home cooks, and accessible/affordable.I love Rhubarb  myself, but its a tough sell to family and Certain Someone. I want to find ways to use it  in savory applications , as opposed to a traditional Strawberry Rhubarb dessert. I had envisioned a chutney to go over a childhood favorite of mine, lamb burgers. However the Chutney morphed more into a sauce which was delicious, but not the original plan. Nevertheless its worth a post as I can see this on not only burgers, but chicken, pork , salmon or any other fatty type protein.

Lamb Burgers with Rhubarb Onion Sauce
3/4 to 1 lb Rhubarb
 1 onion chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 tbsp Apple Cider Vinegar
1 cup Brown Sugar
1 Cinnamon Stick
3 cloves
3/4 cup water

1 lb Ground Lamb
1tsp Cumin
Salt and Pepper to taste

In a saucepan heat the vegetable oil. Add the chopped onion. Turn down heat to medium and cook till translucent. and golden with minced garlic, Cinnamon stick, and cloves.Chop Rhubarb into small pieces and add . Add sugar and water and vinegar. Cook down on med/high heat until Rhubarb breaks down and mixture starts to bubble. Simmer for about 15-20 minutes. Remove from heat.
This can be stored in the refrigerator in a sealed jar for 2 weeks or so.

Mix Cumin, salt and pepper with ground Lamb and form patties. In a hot skillet cook until med  done.Serve with sauce on a bun.

Not Quite Australian Meat Pies and How I Met Certain Someone

Who is this Woman and what does she have to do with Certain Someone?
Why this woman would be a Gabi, my dear Australian friend who is responsible for this blog and how and how I met Certain Someone. Gabi is from Australia, Adelaide to be exact. And she introduced me to world of blogging. After a dinner at my house she sat down at my computer started blogging and I was hooked. My first blog Diary of a Shop girl morphed into Coco Cooks.
So what does she have to do with Certain Someone? Well I had a disastrous affair with an Australian man, one of those bad boy phases every woman must go through before she finds that Mr. Right.That man was a good friend and colleague of Gabi's. The man and I parted ways, but I gained a good friend in Gabi. Gabi had other friends too, a whole expat community in Chicago, and through them at a dinner party I met him. Certain Someone. A tarot card reader was at the table to even confirm it 'was him'.So you see everything and everyone in your life has a purpose, no matter how short the time.
Gabi moved back home to Australia this month. Her father, a regular and somewhat quiet reader of Coco Cooks has been suggesting to me from the beginning to make some Aussie food. Real stick to your bones type of food. I always think of modern Australian food as a melting pot with heavy Asian and Greek influences due to the current populations.And lets not forget the incredible wines! But pure Australian food would conjure up vision of meat pies,pavlovas,lamingtons, lamb and such. I could take the meat pie even further and float it on split pea soup. Gabi was quick to say Australians do not" throw shrimps on the barbie, drink Yellowtail, or Fosters". That's some American stereotypes perpetuated by Crocodile Dundee and Outback Steakhouse. Although they do eat Kangaroo and Moreton Bay Bugs ( delicious if you get some by chance). So hopefully one day Certain Someone will take me to this fascinating Continent and country. In the meanwhile I leave with my version of meat pie which is more Jamaican meat patty than Australian. Those African roots keep slipping through my cooking. Australians use puff pastry on top and short crust on bottom. I wanted more of a hand pie so I used a short crust and colored it with with some Turmeric. I also used some Palm oil( another African ingredient) and some red lentils for the filling with the beef. Australian meat pies have beef and gravy fillings and are served with a squeeze of ketchup on top. Look and see most places on this each have a version of meat pies. Empanadas for Latin America, Jamaican meat patties, Cornish pasties, samosas,etc. All good stuff.

Coco's Not Quite Australian Meat Pies



Short Crust
1 cup /100 grams all purpose flour
1/2 cup/50 grams Atora( suet) or butter or shortening
3 tbsp cold water
1 tsp turmeric
pinch of salt
1 egg beaten with milk for wash before baking
In a stand mixer mix flour, Atora, turmeric,salt and water until combined. Form into a disc, wrap ,and chill for a few hours.

Filling
1 lb ground beef
2 onions chopped fine
2 tbsp Palm Oil or regular vegetable oil
1 tsp curry
1 tsp cumin
salt and pepper to taste* I used Mrs. Dash salt free seasoning blend/Spicy Blend
1 tomato chopped
1 cup tomato sauce
1/4 cup red lentils
water
In a skillet brown ground beef with onions in Palm oil. Drain any excess oil.Add curry and cumin, salt, pepper. Add tomato and tomato sauce. Let simmer. Add red lentils and bit more liquid( ie: water if needed). Cover and let simmer until red lentils are done. 15-20 minutes.

Preheat oven to 350 F.
Take out pastry dough. Roll out on floured surface and cut into circles based on your size preference. I made small ones . Brush edge with egg wash and fill with meat filling. Turn over close and seal with a fork or crimper. Place on parchment lined baking sheet. Brush each pie with egg wash. Bake for 10-15 or until golden. Serve with ketchup if you like( Aussie style).We used German curry ketchup.


For a printable version click here.
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Check out my latest post on EbonyJet.com about my latest travel adventure in the Pacific Northwest ( Vancouver and Seattle).

Bone In Veal Breast Roasted In A Salt Bed

With Certain Someone back for a while before he jets off again, I find myself a carnivore for once.I have posted a few times here about Certain Someones mothers pork roast which is prepared in a salt bed. Wanting to expand on that theme and writing about it here, I decided to try another cut of meat. Veal breasts are relatively inexpensive and can be very delicious. One can buy them with the bone in or out. If the bones are out , veal breast work great stuffed.You will find all sorts of recipes for veal breast in Italian, German and other European cuisines. I love bones and roasting with them in imparts a whole another dimension. Veal breasts can be fatty, but yields a lot meat in the brisket like section.

This veal breast was simply prepared with a rub of lemon juice and some Penzeys Bavarian Seasoning blend( crushed brown mustard, rosemary, garlic, thyme,bay leaves, and sage),cracked black pepper, and studding of garlic cloves throughout. Place meat in a cast iron skillet or roasting pan. Take a container of salt and pour it around the meat. The meat should not lie on top of the salt, the salt should only surround it. Salt aides in retaining the moisture in the meat, while drawing out fats. The cut of meat draws the just enough salt it needs for flavor. Believer it or not, the meat does not come out salty. The ancient Chinese developed this way of cooking with salt . Roast the veal for 2 hours or more at 350F uncovered, depending on size. Remove from oven and allow to sit to settle.Slice and serve.

Notice how juicy the meat is upon carving.

Cooking with salt crusts works great for whole fish, chicken, and beef as well. The fish is usually covered in salt. The Chinese cover the chicken in a flour, salt,and water crust and bake.

Miso Hungry... Miso Marinated Skirt Steaks

One of my favorite cuts of beef is skirt steak. Once you get it for cheap, but that's not the case any longer. Skirt steak is similar to flank steak in that they come for the same region of the cow, between the ribs and hip. Skit steak is commonly used in fajitas and requires just a quick pan fry or grilling.
On of my least favorite ingredients, or let me rephrase that, items I need to explore more , is Miso. I am not a huge fan of using the fermented soybean paste in soups, but I love to use it as glaze or marinade for meat and fish.The only Miso soup I have ever liked is one I made myself.I have a bag of Miso stored away in my fridge from some experiments earlier. Miso lasts quite a long time( 1 year or more) if kept sealed in the fridge and it was still good. But check your dates if the manufacturer puts one on the package. My Miso could probably go a bit further as long is its sealed tightly. The fermentation may cause the product to get stronger.If you are worried about sodium , check the contents as well.Red Miso tends to have higher amounts of sodium.

For this recipe I used a white Miso and made a quick tasty glaze for my skirt steak. I also used the same glaze for salmon steaks later on the week and it worked great. I would love to try this on the grill when summer arrives.

Miso Marinated Skirt Steaks

1 tablespoon Miso (white)

1 lb skirt steak

1 1/2 tablespoon sesame oil

1 tablespoon rice wine vinegar

1/4 cup brown sugar

2 tablespoons Sake

1 teaspoon ground ginger

3 cloves chopped garlic

1 teaspoon prepared wasabi in tube

In a bowl mix all ingredients . Place skirt steaks in bowl, cover, and refrigerate for a few hours or overnight.

Take a cast iron skillet or grill and heat on range top. Add a small amount of of oil. Depending on the doneness you desire, grill/fry for at least 3 min on high heat each side for rare. Be careful not to over cook or it will be dry and tough. I prefer mine on the more med to well done side.Allow the steaks to sit for a few minutes before you slice on the diagonal.

Coconut Curried Goat With Rice and Red Lentils

One of my favorite treats as a child growing up in diverse Washington D.C was when my father brought home takeout of curried goat and Roti from some hole in the wall. That was good eating. He was a man that didn't stray from his staples of Nigerian food, but he did like good Caribbean food. Lately I have been hankering for goat meat. In the Bahamas I was disappointed with their Americanized fare and didn't see any. I must have been asleep at the the foodie radar to realize goat meat has gone mainstream and is now served in many a restaurant and featured in magazines. Last time I had some goat was at a dumpy Indian restaurant and it was good but had more bone than meat for my tastes. But the sauce was spicy and thick. I purchased my goat at Pete's Fresh Market a great chain that has a large Mexican and Asian clientele. Any sort of exotic produce or meat is available and they have it at pretty fair prices. I eyed a goat leg in the butcher case. To big for just me, but I need to get one one day for a BBQ. The goat on display looked like rib cages and me not knowing cuts was perplexed. But the butcher told me he could cut it down into pieces for me, I was hoping for a boneless type of cut to cook down, but started off with 6 pounds of pieces. expertly cut up for me. The pieces he gave thankfully had a lot of meat.
6 pounds is a lot and my aim was to cook it down in the pressure cooker and eat of it all this over the weekend. It gets even better the next day.Here is my 'recipe'. Its not formal, just what I did.


Clean goat meat and pat dry. In an uncovered pressure cooker brown 2 large onions, some tablespoons of curry powder to your taste, cumin, salt, pepper,turmeric ,chili powder, and the meat with a bit of oil. Note the goat has fat, and I didn't want it to greasy. Cut up and seed about 3 jalapenos or a lesser amount of Scotch bonnet peppers if you can get them( depends on your heat tolerance). Add some cilantro and a cleaned sliced leek , and some leftover chopped tomato to the mix. Mix up . Add about 2 cups of water ( next time I would add less as it creates more liquid). Cover , seal, and cook at a pressure of 15 lbs for 45-50 minutes. Cool down with cold water method or naturally until lid releases. Drain off any excessive liquids and fat( I had about 4 cups I drained off , so next time add less liquid. But I left enough in). Stir in one can of coconut milk to finish. Serve with rice boiled with red lentils and garnish with more fresh cilantro and maybe a some jalapeno if you desire it more spicy.

You can cook this a normal stove top method but the cooking time will be between 2-3 hours. Pressure cooking cuts the time down and yields really tender and succulent meat.

Certain Someone Highjacked This Months Daring Bakers Project Pizzas and Toppings

I never thought it would happen to me. There I was picking up a few items in the store for the weekend , planning to make a bare minimum pizza with ingredients we mostly had on hand before Certain Someone flew out for a few weeks . I came home and saw miracle of miracle , he had went to the store too! I mentioned we were having pizzas that weekend and the Inquisition began. What type. He sneered when I said basic with some odds and ends scraps from the fridge. He sacrificed his Bresola, and Prosciutto that he had just purchased( was going to be for breakfast) and insisted I buy another long list of expensive things. I protested my that wasn't in my food budget, etc. and he said he would buy it. You see we just cant have plain pizzas in my house. He has to take over after I do the hard part( dough making, sauce making, prep, etc) and like the gourmand he is he takes over and dictates the assembly.This time he even took over the photos because he was trying out his new Nikon D90. Instant addiction to food photography. You see where this is going. Certain Someone is stealing my blog. At least for this post. So these are 3 the pizzas we created. I have three more dough balls in the freezer for later use.

1) Hawaiian Pizza( no foodie snob snickers). He loves this and while its not traditional, its damn good! Authenticity is nice, but so is experimentation and fusion.No hate comments please, its good and we like it.

2) Spinach, feta, bresola, prosciutto,sun dried tomatoes,Parmesan /reggiano, mozzarella.

3) Salami, green peppers, thinly shaved onions, sun dried tomatoes,parm/ reg, and mozzarella.

What a great recipe Rosa picked out for this months Daring Bakers Challenge in memory of her late co host Sher! Who wouldn't like this one! The only difficulty I had was in the required dough toss. I tried, but resorted to stretching it out bu fists and then rolling it out. I kept getting tears .This was the thinnest crispiest dough ever! My best by far. The super hot oven temps and preheating helped. I found my best pizzas were the ones in my old cast iron skillet, not the pizza stone. I love my skillet that's older than me and wouldn't trade it for all the new shiny stuff out there.

Here is the recipe. The dough was taken from "The Bread Bakers Apprentice...Mastering the Art of Extraordinary Bread" by Peter Reinhart.Be sure to check out my fellow Daring Bakers too!

...Prior to her sudden death (9 days before), Sher had shared with me her recipe idea for the October challenge that she, Glenna and myself should have hosted together. When she died, it was clear for me that I would respect her choice and that I would still submit her recipe. This is my last ode to a very appreciated blogger, DB member, skilled baker and cook whom I miss a lot!~ Sherry “Sher” Cermak 1948-2008 ~

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Thanks to Sheltie Girl (Natalia) at http://www.glutenagogo.blogspot.com (USA) for her precious help and for giving me a glute-free version of this recipe!!!

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THE CHALLENGE:

You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

THE RULES:

This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc...) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).JUST USE YOUR IMAGINATION!!! POSTING DATE: Wednesday, October the 29th 2008

EQUIPMENT:

Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

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BASIC PIZZA DOUGH

~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g)

Unbleached high-gluten (%14) bread flour or all purpose flour, chilled -

FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour,

1 cup corn flour,

1 cup oat flour,

1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum1

3/4 Tsp Salt

1 Tsp Instant yeast

- FOR GF use 2 tsp1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)

1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)1 Tb sugar -

FOR GF use agave syrupSemolina/durum flour or cornmeal for dusting

DAY ONE

Method: 1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.Or2.

FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.NOTE: If the dough sticks to your hands, then dip your hands into the flour again.6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or8. FOR GF: On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or11. FOR GF: Lightly top it with sweet or savory toppings of your choice.12. Lightly top it with sweet or savory toppings of your choice.

Or12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or13. FOR GF: Follow the notes for this step.NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.