We've been really busy around here of late. Me mostly due to being in the garage building silly stuff. Had to improvise on dinner a couple times and just ordered pizza from a local place that does a pretty good job....but it's not the same. Problem has been that it takes time and forethought for me to make a pizza and that has not been available. Decided in advance a couple days ago that we needed to make one versus ordering it. Got the dough going early in the day and we're off to the races.
The dough after the second proof. This is a kit from the Prepared Pantry that I add a bunch of an Italian herb mix to along with a couple tablespoons of Romano (or Parmesan)
Roll out the dough, press it into the CI pizza pan, and add homemade marinara
Homemade spicy Italian sausage and pepperoni
Onions and green bell pepper
Grated Romano and a bunch of fresh shredded whole milk mozz
Onto the grill. Two burners on low so grill is running about 425
15 minutes, the cheese is melting and the crust is starting to brown up
20 minutes it's time to move to the top rack so it can finish without burning the crust
25 minutes it's done and into the house
Out of the CI pan and sliced for serving. If using CI it's imperative to get the pizza out of the pan or the residual heat will burn the crust
Some crushed red pepper, a sprinkle of Parmesan, and we're ready to eat
I'm finally getting Tracy in tune with the fact that a pizza doesn't need 400 ingredients to be really good. Sure, a garbage pizza is ok once in a while, but I tend to lean more toward the minimalist approach. What really sets this apart is all the stuff being homemade. It just does not get any better. Finding the Prepared Pantry and the CI pizza pan have been game changers. I struggled with pizza for years and have only recently started turning out some good stuff and. Crust is flavorful and perfectly cooked for our tasted. Lightly crispy on the bottom but soft in the middle and just the right thickness. Not thin crust and not thick crust...somewhere in the middle. Hopefully now that I'm finished building cookers for a few minutes I can get back to cooking decent food again.
Well gotta run. Need to start thinking about dinner for this evening. Thanks for dropping in and we'll see y'all soon I hope. Take care and stay safe!!
Robert
The dough after the second proof. This is a kit from the Prepared Pantry that I add a bunch of an Italian herb mix to along with a couple tablespoons of Romano (or Parmesan)
Roll out the dough, press it into the CI pizza pan, and add homemade marinara
Homemade spicy Italian sausage and pepperoni
Onions and green bell pepper
Grated Romano and a bunch of fresh shredded whole milk mozz
Onto the grill. Two burners on low so grill is running about 425
15 minutes, the cheese is melting and the crust is starting to brown up
20 minutes it's time to move to the top rack so it can finish without burning the crust
25 minutes it's done and into the house
Out of the CI pan and sliced for serving. If using CI it's imperative to get the pizza out of the pan or the residual heat will burn the crust
Some crushed red pepper, a sprinkle of Parmesan, and we're ready to eat
I'm finally getting Tracy in tune with the fact that a pizza doesn't need 400 ingredients to be really good. Sure, a garbage pizza is ok once in a while, but I tend to lean more toward the minimalist approach. What really sets this apart is all the stuff being homemade. It just does not get any better. Finding the Prepared Pantry and the CI pizza pan have been game changers. I struggled with pizza for years and have only recently started turning out some good stuff and. Crust is flavorful and perfectly cooked for our tasted. Lightly crispy on the bottom but soft in the middle and just the right thickness. Not thin crust and not thick crust...somewhere in the middle. Hopefully now that I'm finished building cookers for a few minutes I can get back to cooking decent food again.
Well gotta run. Need to start thinking about dinner for this evening. Thanks for dropping in and we'll see y'all soon I hope. Take care and stay safe!!
Robert
