Friday Night Pizza
- Thread starter bigboxes
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5-cheese pizza! Mozz, provolone, smoked gouda, parmesan and romano... (my own) tomato sauce. Soooo good!
do you reheat left overs while watching the creighton game and think how great you have it?
Yesterday would have been a great day to reheat some homemade pizza and the Jays outcome would make it just that much more deliciousdo you reheat left overs while watching the creighton game and think how great you have it?
LOL. I haven't watched any of the tournament yet. I'll probably catch the final four.do you reheat left overs while watching the creighton game and think how great you have it?
I would DEVOUR that.5-cheese pizza! Mozz, provolone, smoked gouda, parmesan and romano... (my own) tomato sauce. Soooo good!
Now that's my jam. Looks perfectly cooked too.When 3-meat is not enough... FOUR! Hand-sliced pepperoni, BACON, ground beef and Genoa salami. (My own) tomato sauce, fresh grated Parmesan. Mozz. Provolone. You know what I'm talking about.
I'm curious, about how much sauce do you use on each pie?
I take a big tablespoon and put one in the center and then five surrounding the one in the center. Then I take my time spreading it around each area. Add more if necessary. I'm sure some people would like more sauce and some would like less. I keep my sauce in refrigerator until I put it on the dough.
The first game is on in the other room. *Van Halen blasting*
Ooh, give me some red pepper flakes on that and I am down.Did a change up this week and went with a white pizza. Alfredo sauce, fresh shredded low moisture whole milk mozzarella and provolone, fresh sliced garlic, rotisserie chicken, green pepper and onions.
I decided to do a little pizza experimentation this weekend. On Friday night I started a double batch of my dough. When it was done I put it in the fridge to do a 48 hour cold fermentation. Something that I had never tried before. Last night I divided the dough out to make three smaller pizzas. In the past I felt like I had overworked the dough just to try to get it to stretch enough to fit the pan. This time I focused more on the thickness of the dough because my wife likes a thicker crust on her pizza. This resulted in some really thick crust. Probably a little too much for my liking but my wife was floored and said that it was the best pizza I have ever made by far. I don't know if it was from the cold fermenting or just the fact that it was a fluffier crust. Hers and my son's choices of toppings were pretty boring so I'm just posting mine. I started out with my homemade sauce and mozzarella then I diced up some ham and marinated it in pineapple juice and Trader Joe's soyaki sauce for a couple hours then threw that on the pizza with some pineapple and jalapenos. It was a very good pizza but I think the next time I'm going to try for a happy medium between this one and my previous pizzas.
When I was a kid, my favorite toppings was cheese or pepperoni. I remember branching out when I first got to college. I would order a sausage pizza. Then, I tried sausage and green pepper. My mother was pretty finicky and had a penchant for salami. So, this was outside my comfort zone. Then in my sophomore year of school, I transferred to a school back home. I found this place just south of campus called Mama's Pizza. And I would get this small personal sized pizza and load it with four toppings. Pepperoni, sausage, green pepper and mushrooms. It was soooo good.
Fast forward to Saturday, I made my attempt at this combination, albeit with Italian sausage. I finely diced the bell pepper just as I remembered. It wasn't the same. I didn't use sweet sausage and my sauce wasn't as sweet (I use fresh garlic). Not my first time with San marzano tomatoes, but the first time using Cento brand.
I had planned on prepping the sausage on Friday evening, but I didn't get off work till 9:00 and I was super tired. So, I had to do it before I started the pizza process. It's a lot of work. I'm only partially cooking the sausage. I wanted to finish up on the pizza and not be overcooked. I also want to vacuum seal and freeze the remainder for future pies.
I did a 9 minute bake this time. The last two and a half at high broil. I did extra sauce, extra cheese and four toppings. I knew I would have to cook it a little longer due to all that. I tried something different this time. I took a fork and docked the topping area to see if I could minimize the bubbles in that area of the pizza. I think there's one bubble that came through in the center area. I don't mind that. I just didn't want an overabundance in the middle of the pizza. Let me know what you guys think!
Fast forward to Saturday, I made my attempt at this combination, albeit with Italian sausage. I finely diced the bell pepper just as I remembered. It wasn't the same. I didn't use sweet sausage and my sauce wasn't as sweet (I use fresh garlic). Not my first time with San marzano tomatoes, but the first time using Cento brand.
I had planned on prepping the sausage on Friday evening, but I didn't get off work till 9:00 and I was super tired. So, I had to do it before I started the pizza process. It's a lot of work. I'm only partially cooking the sausage. I wanted to finish up on the pizza and not be overcooked. I also want to vacuum seal and freeze the remainder for future pies.
I did a 9 minute bake this time. The last two and a half at high broil. I did extra sauce, extra cheese and four toppings. I knew I would have to cook it a little longer due to all that. I tried something different this time. I took a fork and docked the topping area to see if I could minimize the bubbles in that area of the pizza. I think there's one bubble that came through in the center area. I don't mind that. I just didn't want an overabundance in the middle of the pizza. Let me know what you guys think!
Very nice!I decided to do a little pizza experimentation this weekend. On Friday night I started a double batch of my dough. When it was done I put it in the fridge to do a 48 hour cold fermentation. Something that I had never tried before. Last night I divided the dough out to make three smaller pizzas. In the past I felt like I had overworked the dough just to try to get it to stretch enough to fit the pan. This time I focused more on the thickness of the dough because my wife likes a thicker crust on her pizza. This resulted in some really thick crust. Probably a little too much for my liking but my wife was floored and said that it was the best pizza I have ever made by far. I don't know if it was from the cold fermenting or just the fact that it was a fluffier crust. Hers and my son's choices of toppings were pretty boring so I'm just posting mine. I started out with my homemade sauce and mozzarella then I diced up some ham and marinated it in pineapple juice and Trader Joe's soyaki sauce for a couple hours then threw that on the pizza with some pineapple and jalapenos. It was a very good pizza but I think the next time I'm going to try for a happy medium between this one and my previous pizzas.
That's the kind of thing that would give me heartburn...Italian sausage and jalapenos. I used mozz, provolone and smoked Gouda along with my own tomato sauce.
... And I'd still have 4 slices haha
Jalapeno and cheddar smoked sausage, green pepper, onions and pepperoncini, fresh grated parmesan and romano, fresh shredded mozz and provolone!
FantasticJalapeno and cheddar smoked sausage, green pepper, onions and pepperoncini, fresh grated parmesan and romano, fresh shredded mozz and provolone!
