Friday Night Pizza
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I have been doing deep dish in a cast iron dish. Comes out SOOOOO good.
I use pretty much any raw pizza crust but I line my cast iron dish with a garlic butter spread first...
Put the dough in, more garlic butter spread...cheese and toppings, pizza sauce, cheese and toppings, pizza sauce.
425 for about 30 minutes.
I use pretty much any raw pizza crust but I line my cast iron dish with a garlic butter spread first...
Put the dough in, more garlic butter spread...cheese and toppings, pizza sauce, cheese and toppings, pizza sauce.
425 for about 30 minutes.
This week, I thought I'd give an attempt at a prosciutto pizza. I brushed olive oil on the crust as a base. Then I added goat's cheese mozzarella, some fresh shredded provolone and a little smoke cheddar. Next, I added some prosciutto. After it was done baking and cooled, I added some arugula and drizzled some balsamic reduction sauce on it.
If I had to do it again, I would probably take it out 30 seconds to a minute sooner. I'm guessing it cooks faster with less sauce and toppings on it. It was still quite yummy!
If I had to do it again, I would probably take it out 30 seconds to a minute sooner. I'm guessing it cooks faster with less sauce and toppings on it. It was still quite yummy!
I make pizza for the wife and I almost every Sunday. I make my own dough and sauce. It is pretty easy to do and tastes so much better than anything I can buy.
Lookin good. I’ve been trying out some Chicago tavern style pizzas after seeing videos by Brian Lagerstrom and America’s test kitchen. The crust isn’t too difficult since it’s rolled out.Did the different this week. I give you... 5-cheese pizza! (My own) garlic white sauce, fresh shredded provolone, fresh shredded smoked cheddar (smoked with wood and apple), fresh goat cheese mozzarella, fresh grated parmesan and asiago, sauteed arbol peppers, olive oil, lemon zest and fresh basil. Yummy!
Garlic white sauce: In a sauce pan, whisk 1 tbs of butter and 1 tbs of flour over medium heat. Next add 1/2 cup of cold milk. When it starts to simmer, add 1-3 cloves of fresh garlic, 1/8 tsp salt, 1/4 cup fresh grated Parmesan, and a pinch of both pepper and nutmeg.
Hand-sliced pepperoni, Italian sausage, black olives, (my own) tomato sauce, garlic powder, oregano, fresh shredded Parmesan and asiago, low moisture whole milk mozzarella, provolone. Topped with fresh grated Parmesan.
I probably made it sound more fancy than it is!
I just melt up better and add garlic salt to taste. Super easy but it makes a difference.
About 20 years ago I measured something on my body...after that horrible incident, I have never measured anything again.
Made a new batch of tomato sauce on Wednesday using fresh garlic on the suggestion of someone. Got a really good rise today out of my dough. Had to pop a few huge bubbles. I was only able to eat two slices today. But it was sooo good!
Pecan smoked sausage, fresh cut jalapeños, red onion, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, fresh shredded provolone and applewood smoked cheddar.
Tomato sauce: San Marzano tomatoes, fresh garlic, oregano, salt.
Now, on to the pizza porn...
Pecan smoked sausage, fresh cut jalapeños, red onion, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, fresh shredded provolone and applewood smoked cheddar.
Tomato sauce: San Marzano tomatoes, fresh garlic, oregano, salt.
Now, on to the pizza porn...
Made a new batch of tomato sauce on Wednesday using fresh garlic on the suggestion of someone. Got a really good rise today out of my dough. Had to pop a few huge bubbles. I was only able to eat two slices today. But it was sooo good!
Pecan smoked sausage, fresh cut jalapeños, red onion, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, fresh shredded provolone and applewood smoked cheddar.
Tomato sauce: San Marzano tomatoes, fresh garlic, oregano, salt.
Now, on to the pizza porn...
Give this a chance, great results.
Excellent stuff Boxes thanks for sharing. I looked back through the thread and didn’t see your dough recipe anywhereMade a new batch of tomato sauce on Wednesday using fresh garlic on the suggestion of someone. Got a really good rise today out of my dough. Had to pop a few huge bubbles. I was only able to eat two slices today. But it was sooo good!
Pecan smoked sausage, fresh cut jalapeños, red onion, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella, fresh shredded provolone and applewood smoked cheddar.
Tomato sauce: San Marzano tomatoes, fresh garlic, oregano, salt.
Now, on to the pizza porn...
You mind sharing that with the rest of the class?
5 cups King Arthur's Bread flour, 1 1/2 tsp salt, 2.5-2.75 cups water, 2 tsp active dry yeast, 2 tsp sugar, 2 squirts of olive oil. Makes 4 14" crusts.
In large mixing bowl, combine flour, salt and sugar. In medium bowl, dissolve yeast in water with a pinch of sugar. Let sit for 15 minutes. I use a KitchenAid mixer with the dough hooks. I start with just a couple cups of the flour mixture and add the contacts of the yeast mixture and I add a couple of squirts of olive oil. I start the mixer and slowly add one cup at a time until everything is mixed. I then use my fists to kneed the dough to smooth it out a bit. I add some flour to be able to handle it if it's too sticky.
I transfer it to a cutting board where I can continue to kneed the dough. I form a big ball. Then I cut it into quarters. But then kneed these quarters into balls. I grease a couple of aluminum baking sheets lightly with olive oil. I place two balls on each sheet, giving room for them to grow. I brush each dough ball with olive oil. I then cover with plastic wrap and let sit for 2 hours.
After 2 hours, I take each ball and kneed it again working all that oil into the dough. It's at this point that the dough becomes a lot less grainier and more smooth. I then form tight balls and put them in individual gallon freezer bags that I have dated. They going to the refrigerator if I'm going to use it that week or into the freezer for future use.
I usually let them sit in the refrigerator for 48 to 72 hours for cold fermentation. At some point between the time that I put it in the refrigerator and the time that I take it out to use it, I take out the dough and stretch it till it becomes a rectangle. I then fold the edges to the center and then press to remove most of the big bubbles. I then turn it over and repeat the process. Stretch the dough till it becomes a rectangle and fold the edges to the center and press again to remove most of the big bubbles. I then gently reform a ball and put it back in the bag and into the refrigerator until I'm ready to use it.
The day I go to use the dough. I grab a bowl or container and lightly grease the bottom and sides with olive oil. I then place the dough ball in the container and cover and let sit on the counter for about 3 hours until I use it.
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