Pizza here tonight

[Mtn.Ghost]

After blacklabs post a couple days ago I have been hanker'n to make some pizza so, I did tonight. This time I tried the fancy 00 imported Italian flour. The 00 flour really does make for a better crust, nice and lite, crispy yet tender also. I used a good beer in place of the water in the dough.

Everyone will ever agree on toppings I went with some of my faves, Sweet medium Italian sausage, sweet onion diced fine, lots of portobello shrooms, chiffonade of spinach a dash of Parmigiano Reggiano on the sauce then stacked the rest in layers with plenty of mozzarella.

I made my own sauce using high end Italian tomato sauce (Sclafani San Marzano)  $4.50  a can, The Marzano tom's grown in Italy not the ones fom Cali. there is a difference in flavor. Threw in some garlic, basil, oregano, pinch of kosher salt, pinch of pepper, pinch of sugar, all home grown and dried herbs. All this cost me $30 and it made 3 16" pies I could have made the dough thinner and easily made 4. For the money and quality of the final product it beat the pants off any chain/delivery pizza.

 It was very tasty and I plan on experimenting with the Tipo 00 and other pizza related flours. I'm putting my Culinary Art's degree to use at home......so I guess it wasn't a total waste of 40k 10 yrs ago See pics.                         

[h20hunter]

Looks awesome buddy.

[Mtn.Ghost]

Thanks h20, hey the hw bbq is on my b-day weekend but I may try to make it for little while. You been fish'in the kokes lately? pm me and lets chat a bit when you get the chance    

[hollymaster]

Can I come over for leftovers?
Sounds delicious!

[Romulus1297]

30.00 for 3. Great looks better then 1 large here in town plus regular caesar salad for 34.00 with a small tip

[Blacklab]

I like it   

Next time I'm at the store. I'll be looking for 00 flour

[The Weazle]

Looks great!  Up till you said fungus...I mean shrooms!  Seriously though, they look delicious!


Sent from my iPad using Tapatalk

[Mtn.Ghost]

I like it   

Next time I'm at the store. I'll be looking for 00 flour

I'm not sure if the average store like Safeway ect. will carry it. I found it at central market in mill creek, it's kinda like a whole foods. I was at cash & carry today buying a pizza peel and they sell pizza flour blend but it's like a 40#-50# bag for like $30 way more than the average guy needs I guess King Arthurs bread flour is good to, I saw it at central market also.   

[Blacklab]

Well I'm not in a real hurry so I'll have to look around. Thanks. BTW what type of peel metal or wood.

[magnanimous_j]

How do you get your crusts so perfectly round? Mine always look like a map of a lake.

[Blacklab]

How do you get your crusts so perfectly round? Mine always look like a map of a lake.

lol obviously not round lake........... Think of it as character lake 

[Carl]

If you have kids, it’s great fun to have a make-your-own pizza party.  I’ve done it a few times and they loved it. 

Have all your topping and cheese in bowls.  I bought a case of pizza dough balls at Sams/Costco.  Cut them into 1/4s.

Let each kid flatten out a dough ball, add whatever topping they want and you cook it on a hot grill.

A word of advice – do this outside! 

Carl

[Skyvalhunter]

Whats your address I will be over to help eat

[Mtn.Ghost]

Well I'm not in a real hurry so I'll have to look around. Thanks. BTW what type of peel metal or wood.

I ended up getting one of each.   

[Mtn.Ghost]

How do you get your crusts so perfectly round? Mine always look like a map of a lake.

I can't toss dough I just divide it into equal balls and place the ball on the center of the pan and start pushing the dough from the center outward paying attention to getting even thickness.

For a NY style thin crust you should be able to see thru the crust or it should be as thin as a credit card. This is called window pane and usually requires a pro pizza tosser to achieve I have came up with way for a novice to do it easily and consistently.

Put a ball of dough centered on your greased or buttered pan, start pushing the dough from the middle outward until you can see the pan thru it. It doesn't matter if the dough goes over the edge of the pan an inch or a mile at this point just leave the edge of the crust a little thicker and trim around the pan with a sharp knife voila you have thin NY style pizza

You can form the crust on the pan and cook it or flip it over onto a floured pizza peel if you want to cook it on a hot pizza stone or grill