I normally make cracker crust pizza but let's face it... scratch pizza is a ton of work so for this Friday night I left it at 2 medium crust pizzas.
Used the Zojirushi dough mode and whipped up my pizza dough recipe earlier today. It was ready a few hours after work. Fired up the Primo with frontier lump and let it come up to about 600°f while I worked on rolling out the crust and chopped toppings.
Classic pepperoni for the kiddos and one I'll call "complicated" for the big kids. Onions, kalamata olives, prosciutto, and anchovies.
No fancy "launching" here, parchment paper is your best friend! I do love my CGS pizza stone so I am gonna plug Tom and his business. Rock solid.
Y'all have some gooood pizza this weekend!
Used the Zojirushi dough mode and whipped up my pizza dough recipe earlier today. It was ready a few hours after work. Fired up the Primo with frontier lump and let it come up to about 600°f while I worked on rolling out the crust and chopped toppings.
Classic pepperoni for the kiddos and one I'll call "complicated" for the big kids. Onions, kalamata olives, prosciutto, and anchovies.
No fancy "launching" here, parchment paper is your best friend! I do love my CGS pizza stone so I am gonna plug Tom and his business. Rock solid.
Y'all have some gooood pizza this weekend!