Pizza Build w/ Pics

[Bearcarver]

Wow!!
That looks Awesome, Ray!!
My kinda meat to crust ratio!!
I'd be all over that.
Love the Old World Pizza Cutter too!!
Nice Job!
Like.

Bear

 

[sawhorseray]

Wow!! That looks Awesome, Ray!!
My kinda meat to crust ratio!! I'd be all over that. Love the Old World Pizza Cutter too!!
Nice Job! Like. Bear

That cleaver has been in my family for about a century I'd guess Bear. It really takes an edge and isn't the kind of thing you'd want falling off a counter onto a unshod foot (listening Robert). Thanks for the Like Bear, I do appreciate it. RAY

 

[chopsaw]

What effect does keeping the dough in the fridge a few days have, and how long before it has to get used?

Allows the dough to ferment . Adds flavor . Works on the bench a lot better , no spring back when stretching . After the hold in the fridge set it out on the counter 3 to 4 hours to get back to temp .
I like 4 days , but have gone 7 .

 

[disco]

Perfect pizza, pal! Big like.

 

[sawhorseray]

Allows the dough to ferment . Adds flavor . Works on the bench a lot better , no spring back when stretching . After the hold in the fridge set it out on the counter 3 to 4 hours to get back to temp . I like 4 days , but have gone 7 .

Thanks Rich, added flavor and no spring back are two real nice selling points to me. I don't know if the dough would get much of a second rise doing it that way, I'm a thick crust kind of guy. I'll probably give it a shot and see how things go. RAY

 

[sawhorseray]

Perfect pizza, pal! Big like.

Thanks for the kind comment and Like Disco, I truly appreciate them. RAY

 

[shoebe]

I love a slice or two of that. Looks great nice job

 

[one eyed jack]

Great job on your pizza Ray. It sure looks good.

 

[sawhorseray]

I love a slice or two of that. Looks great nice job

I'd share, maybe a couple of beers too! Thanks for the Like fella, I appreciate it. RAY

Great job on your pizza Ray. It sure looks good.

Thank you OEJ, tasted even better than it looked, and thanks for the Like, much appreciated. RAY

 

[sawhorseray]

kruizer , thank you for the Like, I do appreciate it! RAY

 

[forktender]

Wasn't sure where to post this but I'm sure it'll get moved to the appropriate place in time Made a very simple dough;
2&1/2 cups AP flour
I tsp sugar
1 tsp sea salt
1 cup water
2Tbsp olive oil
2 tsp yeast
Standard stuff, heat the water to 110º dump in the yeast, 10 minutes later dump in everything else, stir it around a bit, everything goes for a 5-6 minute ride in the stand mixer. Form into a ball, place in oiled bowl, let rise for a couple of hours, dump out onto floured board and roll out to the size of the pizza stone. I like to cut parchment paper the size of the stone and let the dough rest on that for a hour or so, the pizza stone can heat up in the oven during the build
View attachment 442151
I like to dimple the dough with my fingertips so the sauce has some little pockets to sit in, takes about a half a jarView attachment 442152
Time for a nice layer of mozzarella cheese, then a little salamiView attachment 442153
next up some of my Italian sausage that was browned in a pan earlier
View attachment 442154
Fill in a few spots with some pepperoni
View attachment 442155
Add some chopped onion and bell pepper
View attachment 442156
And finally, freshen cocktail, sprinkle on a bit of parmesan cheese
View attachment 442157
Oven preheated to 425º, using a peel slide the pizza onto the stone, set the timer for 18 minutes, this comes out
View attachment 442158
Take the old world pizza cutter and slice into eight pieces
View attachment 442159
Plate up a couple of slices, goes very well with beer or red wine
View attachment 442160
This isn't the kind of pizza you're going to eat with your fingers, requires a knife and fork. Overall it's pretty darned easy to pull off and tastes far better for half the money than something some kid could deliver to your doorstep, and you don't have to be concerned with who may have touched it. Thanks for lookin' in! RAY

Now your talk'in!!!
The pizza pie looks great and so does your beverage choices, Bourbon and Banquet beer is right in my wheel house.

 

[sawhorseray]

Now your talk'in!!!
The pizza pie looks great and so does your beverage choices, Bourbon and Banquet beer is right in my wheel house.

I've been making my own pizza from scratch for years, my wife used to like to order delivery every now and then. One day she pulled up to a stoplight and a guy in a pizza delivery car was picking is nose. She hasn't had a delivery since! Thanks for the Like, much appreciated. RAY

 

[crazymoon]

SHR, Yum, Yum and Yum !!!!!

 

[flatbroke]

awesome, thanks for the tips on the dough. will give it a go

 

[Steve H]

Nicely done Ray, point!

 

[sawhorseray]

SHR, Yum, Yum and Yum !!!!!

crazymoon ,thanks for the like, much appreciated! RAY

awesome, thanks for the tips on the dough. will give it a go

This pizza dough recipe is about the easiest and most reliable I've found, and I've tried a ton of different one FB. I like thick crust and I believe covering it for a hour with a plastic garbage bag after it's been shaped round puffs it up just right. Thanks for the Like FB, I do appreciate it. RAY

Nicely done Ray, point!

I wonder how bacon jam would be on a pizza? Thanks for the Like Steve, I appreciate it. RAY

 

[forktender]

I've had pizza with bacon jam with Gorgonzola cheese, candied pecans and arugula before and it was awesome.

 

[xray]

Pizza and beer, what else is there?

Sorry I’m late to the party but I’ll eat it cold too.

Like!

 

[sawhorseray]

Pizza and beer, what else is there? Sorry I’m late to the party but I’ll eat it cold too. Like!

It's better hot right out of the microwave than cold. Thanks for the Like X, I appreciate it. RAY

 

[chopsaw]

It's better hot right out of the microwave

That 360 is a pizza re heating machine !!! Lol.