Just another pizza thread.

[CFLJOHN512]

I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.

 

[smokerjim]

looks like some good pizza there

 

[TNJAKE]

Man I'd tear the shroom pizza up. Nice work bud

 

[robrpb]

Looks good. Nice job.

 

[jcam222]

Looks mighty tasty! Can definitely tell you’ve had practice on making a nice pie.

 

[Sowsage]

Good looking pies! I'm claiming all but one slice of the mushroom pizza! TNJAKE can have the last slice! Lol!
Is that last one a margarita?? That's my favorite!

 

[2Mac]

Very nice.
You guys are killing me with all these pizza posts...... but keep them coming lol.

 

[forktender]

I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis.
The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated garlic on it. Cook it at 550° in the oven on a perforated pizza pan.

Heck, those look awesome too me. If you really want to up the flavor of your dough get a sour dough starter and use that instead of yeast. If you'd like I could send you some of my rescue starter/ dried starter that you just add H2o and flour to get it going again. I've sent it to 3 or 4 different members here, and it's still going strong. Message me if you're interested.

Dan

 

[CFLJOHN512]

Good looking pies! I'm claiming all but one slice of the mushroom pizza! TNJAKE can have the last slice! Lol!
Is that last one a margarita?? That's my favorite!

Yeah. We had tons of fresh basil so I had to try it. Turned out pretty darn well.

 

[CFLJOHN512]

Heck, those look awesome too me. If you really want to up the flavor of your dough get a sour dough starter and use that instead of yeast. If you'd like I could send you some of my rescue starter/ dried starter that you just add H2o and flour to get it going again. I've sent it to 3 or 4 different members here, and it's still going strong. Message me if you're interested.

Dan

I appreciate it. I had a sourdough starter going for about 5 months and just got tired of caring for it. I made a few nice loaves and pizza dough. It was a lot of work. Very time consuming to work the dough a few times through the day.

 

[forktender]

I appreciate it. I had a sourdough starter going for about 5 months and just got tired of caring for it. I made a few nice loaves and pizza dough. It was a lot of work. Very time consuming to work the dough a few times through the day.

Did you refrigerate it when you we're using it?
Mine goes for a month without feeding it in the refer .
I go through sperts where I don't feel like making pizza or bread. When I want to use it I just take it out of the refer and feed it 2x a day for 4-5 days before I use it, it's simple.

Like right now I haven't made pizza or bread in 2-3 months.

I just ordered 50# of Central Milling CO. Bakers Craft Plus
Which is an organic malted flour perfect for sourdough and NY style pizza and I have 25 lbs of Tony G's spiecal Naples style flour to start making Naples style pizza again. I kinda got burned out on it for a while. But I'm starting to get the itch again. And the little lady has been requesting fresh sourdough bread and pizza Friday's again.