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
I like to dimple the dough with my fingertips so the sauce has some little pockets to sit in, takes about a half a jar
Time for a nice layer of mozzarella cheese, then a little salami
next up some of my Italian sausage that was browned in a pan earlier
Fill in a few spots with some pepperoni
Add some chopped onion and bell pepper
And finally, freshen cocktail, sprinkle on a bit of parmesan cheese
Oven preheated to 425º, using a peel slide the pizza onto the stone, set the timer for 18 minutes, this comes out
Take the old world pizza cutter and slice into eight pieces
Plate up a couple of slices, goes very well with beer or red wine
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
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
I like to dimple the dough with my fingertips so the sauce has some little pockets to sit in, takes about a half a jar
Time for a nice layer of mozzarella cheese, then a little salami
next up some of my Italian sausage that was browned in a pan earlier
Fill in a few spots with some pepperoni
Add some chopped onion and bell pepper
And finally, freshen cocktail, sprinkle on a bit of parmesan cheese
Oven preheated to 425º, using a peel slide the pizza onto the stone, set the timer for 18 minutes, this comes out
Take the old world pizza cutter and slice into eight pieces
Plate up a couple of slices, goes very well with beer or red wine
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
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