Calling this the Kitchen Sink Pizza because it has pretty much everything on it but the kitchen sink. Found out two weeks ago after 15 years of hanging out together that two of our best friends are pizza junkies. Weird...after all this time and literally hundreds of meals together this has just come to light. With the help of some really good folks here I've finally gotten pizza dialed in to a point and am turning out some pretty good stuff. I offered to make pizza for them this past Saturday and they accepted. It was different. Always been BBQ or some sort of upscale meal but never anything this low key.
Start with homemade dough ala
Smokin' in AZ
and
sawhorseray
Defrost the meats: spicy Italian sausage, spicy pepperoni, and salami
Appetizer plate with Hawaiian Portagee sausage, smoked Gouda, and club crackers
Roll out the dough on a floured pizza stone. I use the stone for a size reference and to try to get it somewhat round
Lay the 14" CI pizza pan over top of the dough and flip over
Missed taking a pic of this but I sliced some 1/4" x 1/4" strips of Gouda, lined them around the outside edge of the the CI pan, and rolled the dough over top. A stuffed crust if you will.
Sauce and Parmigiano Reggiano cheese
Add the meats (I did cook the spicy Italian sausage before putting it on the pizza)
Onions, red bell pepper, and artichoke hearts
Green olives, black olives, and Kalamata olives
Lotsa mozz and some parsley
All done. Cooked it on the grill and took about 20 minutes at a temp around 400
Sliced and ready to chow down
Wow...this was one really thick and filling pizza. It was a struggle to get the second piece eaten. All in all though it was a big hit. Everybody enjoyed it and said they'd never had anything like this before. Our friends indicated that they really likes a Super Supreme. I've never ordered or made one before so just kinda threw stuff on this that seemed to make sense. I honestly believe that what really set this over the top is that the dough, sauce, sausage, pepperoni, and salami were all homemade. The topping cheese was 100% whole milk mozzarella that I shredded that morning so it was fresh. Another member made mention of that being the best cheese to use on pizzas and I've found it to be best on a number of things so I just buy huge blocks of it, shred what I want for now, and vac seal what's left till I need more.
Well this one is a wrap. See y'all on the next one...and stay safe out there.
Robert
Start with homemade dough ala
Smokin' in AZ
and
sawhorseray
Defrost the meats: spicy Italian sausage, spicy pepperoni, and salami
Appetizer plate with Hawaiian Portagee sausage, smoked Gouda, and club crackers
Roll out the dough on a floured pizza stone. I use the stone for a size reference and to try to get it somewhat round
Lay the 14" CI pizza pan over top of the dough and flip over
Missed taking a pic of this but I sliced some 1/4" x 1/4" strips of Gouda, lined them around the outside edge of the the CI pan, and rolled the dough over top. A stuffed crust if you will.
Sauce and Parmigiano Reggiano cheese
Add the meats (I did cook the spicy Italian sausage before putting it on the pizza)
Onions, red bell pepper, and artichoke hearts
Green olives, black olives, and Kalamata olives
Lotsa mozz and some parsley
All done. Cooked it on the grill and took about 20 minutes at a temp around 400
Sliced and ready to chow down
Wow...this was one really thick and filling pizza. It was a struggle to get the second piece eaten. All in all though it was a big hit. Everybody enjoyed it and said they'd never had anything like this before. Our friends indicated that they really likes a Super Supreme. I've never ordered or made one before so just kinda threw stuff on this that seemed to make sense. I honestly believe that what really set this over the top is that the dough, sauce, sausage, pepperoni, and salami were all homemade. The topping cheese was 100% whole milk mozzarella that I shredded that morning so it was fresh. Another member made mention of that being the best cheese to use on pizzas and I've found it to be best on a number of things so I just buy huge blocks of it, shred what I want for now, and vac seal what's left till I need more.
Well this one is a wrap. See y'all on the next one...and stay safe out there.
Robert
