- May 31, 2022
- 634
- 1,173
I've still got a bunch of pepperoni frozen from earlier in the year, and used a year-old homemade Romano with freshly made raw milk mozzarella.
Thanks! I'm bummed that Texas murdered all our tomatoes, so these are from the store.Looks wonderful Loyd. Especially with the homemade stuff.
Thank you. Yes, making the raw ingredients always makes it better.I like a pizza. And a pizza made with YOUR stuff is even better. That looks like some fine eating.
It's a fun rabbit hole. If I can get a fall tomato crop, I can make everything!I'm jealous that you make your own cheese.
I make everything but - dough, sauce, pepperoni, sausage, Canadian bacon.
Thanks!Looks delicious! I know it was good with most everything being homemade.
Thank you! On a pizza stone in a 450 degree F oven that I preheated for a good 45 minutes.Nice looking pizza Lloyd and you own ingredients, even nicer.
That is the colour I love the top of my pizza to have.
What did you cook it in, just wondering ?
Thanks!looks great. Can never beat pizza
Thank you. It was delicious, and got finished off the next morning for breakfast :)Good stuff Loyd! Bet that was tasty!
I've made it without a PH meter before, but checking hitting the PH correct really improved it IMO.Do you mind sharing how you make the fresh mozzarella? I have tried but not good enough results to not just buy it.
Thanks! I'm bummed that Texas murdered all our tomatoes, so these are from the store.
Thank you. Yes, making the raw ingredients always makes it better.
It's a fun rabbit hole. If I can get a fall tomato crop, I can make everything!
Thanks!
Thank you! On a pizza stone in a 450 degree F oven that I preheated for a good 45 minutes.
Thanks!
Thank you. It was delicious, and got finished off the next morning for breakfast :)
I've made it without a PH meter before, but checking hitting the PH correct really improved it IMO.
On a pizza stone in a 450 degree F oven that I preheated for a good 45 minutes.