Infusion

While the oven hibernates, one of the ways I stay pizza-busy is by coming up with new topping combinations.  Then I either save them for nice weather or test them out using the indoor oven.  For this experiment, I infused my own oil to use on indoor pizza.

I thought about which flavors would be most applicable to pizza and came up with six different infusions:

Basil* - Fennel Seed* - Garlic - Red Pepper Flakes - Rosemary - Lemon

Infusing oil is simple and requires almost zero cooking.  Just add the flavor ingredient to a bottle, fill with oil, seal and let sit.  I used 100% olive oil and not extra virgin because the deep earthy flavors of EV would be hard to overcome.  For the garlic and lemon (which kinda tasted like Lysol) flavors, I infused them over the stove by keeping the oil between 180 and 200 degrees for 15 minutes.  Heat is the best way to release flavors and can also increase their complexity.  Pour the oil back into the bottle, seal it, and let it cool.  I let them all sit for 5 days, added more ingredient to the weaker ones, and then waited 3 more before use.  This procedure proved successful because the ingredients emerged from the oil and I was able to use them on a couple pizzas.  I'll post some pictures shortly.

The best thing about infusing oils is the added shock value when you can taste what you can't see.  Think how deprived you'd feel if you were served a margherita without basil on top.  Then you take a bite and realize there is basil coming from somewhere.  You re-scan the top of the pizza and check under the cheese only to realize it's in the oil.  Same great taste you expected just in an unexpected way.  To me, that sounds like a fun and innovative pizza.

-Alberto

PS  - Let me know if you've ever infused your own oil.  Post a comment or send me an email.

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