Coppa - Canadian Bacon Pizza !

[sawhorseray]

It had been some time since I'd had a pizza so yesterday it was time. I'd made a simple dough five days earlier and let it ferment in the fridge on the advice of my good friend chopsaw Rich. Sometimes I'll mix a little Italian herbs and parm into the dough, not today
2&1/2 cups AP Flour
1 Tbs sugar
! tps sea salt
2 Tbs EVOO
1 pack dry active yeast

Assembled all the players on the board

As my culinary hero Hannibal Lechter would say, okie dokie, let's build a pizza! First a layer of tomato basil sauce topped with six cheese Italian blend

Then a pound of my homemade Italian sausage with cabernet and garlic, lightly browned.

Pepperoni on my half, none for the wife

Observing the Mason-Dixon Line, homemade Canadian bacon for her, homemade Capicola on my side

More cheese, chopped onion, and black olives, ready for the oven

Into a 425º oven for 18 and a half minutes, came out lookin' pretty darned good!

It's a pie that requires a knife and fork, and of course a nice glass of cabernet

First bite told the whole story, best crust, best pizza ever, even my in-house food critic agreed. I had doubt fermenting the dough would make much difference, hat's off to chopsaw Rich, it's the only way to go and the only way I'll be making pizza from now on! Thanks for lookin' in, stay safe out there. RAY

 

[SmokinAl]

Now those are some loaded pizzas!
I will take a slice of each one please!
Oh, and a beer too!
Al

 

[bauchjw]

That is an epic pie! Wow! You crushed it. My only concern is eating it with a glass of wine, I would need a cold pitcher of Coors light and the whole thing would be gone!
Great cook!

 

[JLeonard]

I'm glad you threw the disclaimer about the knife and fork in there. I was thinking as I was watching the build.."there is no way he is eating that by hand." Of course i'm in the cant have enough pizza toppings crowd.
And I'm with bauchjw gimme a pitcher of brew and watch out for the elbows cause im going all in!
Jim

 

[indaswamp]

Awe. Some! I bet that fermentation with the dough set it off just right! Big Like!

 

[SmokinVOLfan]

Damn Ray! You murdered that pizza man! The crust is a thing of beauty. Get this man in the spotlight!

 

[sawhorseray]

Now those are some loaded pizzas! I will take a slice of each one please! Oh, and a beer too! Al

Thanks Al! It's always a toss-up between a glass of cab or a Rolling Rock when it comes to pizza for me. Thank you for the Like Al, I do appreciate it! RAY

That is an epic pie! Wow! You crushed it. My only concern is eating it with a glass of wine, I would need a cold pitcher of Coors light and the whole thing would be gone! Great cook!

Thanks Jed! I used to be a Coors guy, had my first Rolling Rock about 30 years ago and never looked back. Thanks for the Like, much appreciated! RAY

I'm glad you threw the disclaimer about the knife and fork in there. I was thinking as I was watching the build.."there is no way he is eating that by hand." Of course i'm in the cant have enough pizza toppings crowd. And I'm with bauchjw gimme a pitcher of brew and watch out for the elbows cause im going all in! Jim

Thanks Jim! After a couple glasses of Evan during the build I thought a beer might be just a little filling. I'll have a RR with the other hunk for lunch in a bit. Thanks for the Like Jim, I do appreciate it! RAY

 

[xray]

That’s one loaded pizza Ray! And it looks delicious too! I was thinking to myself how’s he gonna pick that up? Glad you mentioned the fork and knife.

I think one slice would put me in a food coma!

 

[chopsaw]

Looks great Ray ! Dang , you really got that loaded up bud . Nothin wrong with a knife and fork pizza . Nice work !
I mixed some up when we talked the other day . Better check on it .

Oh . Nice work on the homemade meats too .

 

[sawhorseray]

Awe. Some! I bet that fermentation with the dough set it off just right! Big Like!

Thank you! I was amazed at the difference fermenting the dough made, I figured the gobagool would be the star of the show. My wife said best ever again this morning, that doesn't happen often as I'd like to hear it. Thank you for the Like, I do appreciate it! RAY

Damn Ray! You murdered that pizza man! The crust is a thing of beauty. Get this man in the spotlight!

Thank you! Making all the ingredients myself will make repeats a piece of cake, got to get started on another coppa and load of my sausage soon. Thanks for the Like John, much appreciated! RAY

That’s one loaded pizza Ray! And it looks delicious too! I was thinking to myself how’s he gonna pick that up? Glad you mentioned the fork and knife. I think one slice would put me in a food coma!

Nope, no picking up and no folding in half either. One quarter work for me these days, there was a time I'd have drilled the whole think in a sitting. Tanks for the Like Joe, I do appreciate it! RAY

Looks great Ray ! Dang , you really got that loaded up bud . Nothin wrong with a knife and fork pizza . Nice work ! I mixed some up when we talked the other day . Better check on it . Oh . Nice work on the homemade meats too .

Thanks Rich! Your tips and advice on fermenting the dough really made the difference, there will be no going back now. One thing I picked up on is to slice a lot more coppa than is going to be used on the pizza, man, I was eating that stuff like candy during the build. Thanks for the Like amigo, much appreciated! RAY

 

[Brokenhandle]

That looks delicious Ray! Had to be an awesome pizza...good no matter what you have to drink with it! I just started my 1st batch of homemade capicola, look forward to it.

Ryan

 

[tx smoker]

That looks outstanding Ray. Excellent job my friend. there have been some pretty amazing pizza threads recently but yours hits home with me more than the others. That's my kind of pizza right there!!

Oh, and a beer too!

Only one Al? What's up with that. Gotta have at least a 6-pack before dinner, another 6-pack with dinner, and yet another 6-pack for dessert

Did I mention beer?
Robert

 

[Bearcarver]

Nice Pizzas Ray !!
My kind, with "lots-a-meat" !!
Gotta pack it tight, so when it shrinks there's not so much space between the meat pieces!!
Keep up the Great Work!!
Like.

Bear

 

[sawhorseray]

That looks delicious Ray! Had to be an awesome pizza...good no matter what you have to drink with it! I just started my 1st batch of homemade capicola, look forward to it. Ryan

Ah Ryan, and now the long wait begins! Only a couple of times have I had the patience to wait for a 40% weight loss, at 35% the waiting usually ends. How a 99¢ a pound porkbutt transforms into a beautiful capicola is one of life's true miracles, the moment you eat your first slice you'll wish you already had another curing. Thanks for the Like Ryan, I do appreciate it! RAY

That looks outstanding Ray. Excellent job my friend. there have been some pretty amazing pizza threads recently but yours hits home with me more than the others. That's my kind of pizza right there!! Only one Al? What's up with that. Gotta have at least a 6-pack before dinner, another 6-pack with dinner, and yet another 6-pack for dessert
Did I mention beer? Robert

Thank you Robert! I've found with beer that I get too filled up before reaching a proper level of psychological adjustment, therefore the glass of whisky on the island. Thank you for the Like my friend, I appreciate it! RAY

Nice Pizzas Ray !! My kind, with "lots-a-meat" !! Gotta pack it tight, so when it shrinks there's not so much space between the meat pieces!! Keep up the Great Work!! Like. Bear

Thank you John! I like to power up the slicer for sanny's and pizza, slice the meat so this it's only got one side, get more flavor doing that too. Thanks for the Like Bear, much appreciated! RAY

 

[gmc2003]

Heck of a pie Ray, I love capicola on pizza.

Point for sure
Chris

 

[sawhorseray]

Heck of a pie Ray, I love capicola on pizza. Point for sure Chris

Thanks Chris! Coppa is such a treat and inexpensive to make, I'd never pay what it goes for at a market. Just another benefit of doing what we like to do I reckon. Thanks for the Like Chris, I appreciate it! RAY

 

[jcam222]

As Guy Fieri would say Flavortown!! That is one pie of deliciousness!! I have to think the coppa is epic on it.

 

[sawhorseray]

As Guy Fieri would say Flavortown!! That is one pie of deliciousness!! I have to think the coppa is epic on it.

Thank you Jeff-ro! Actually, it's the Guy Fieri dough recipe I use from the Food Network channel for a few years now, works like a charm and very easy to add herbs and spices to should that be desired. Thanks for the Like Jeff, I do appreciate it! RAY

 

[TNJAKE]

Hell of a good looking pizza ray. Love it!.......beer and pizza me please

 

[Rafter H BBQ]

Ray, that was a swing and over the fence it went… Home run my friend! There is nothing about that pie that I don’t just absolutely love! Nicely done!