Anything Pizza

Now that's just blasphemy!

 

I just leave them whole and rinse them off. They're salty for sure but sometimes that's not a bad thing.

 

And......Ignored!

 

Now I'm craving pizza like a mo.

 

What ever

 

Can't do fish on my pizza, only place I like anchovies is a really good cesar dressing.

Didn't get any pics but Saturday we ended up ordering pizza, got it from a local chain called passport, little one just had cheese. We order a hawaiian. They put a LOT of cheese on those pies. Not a bad thing to me.

Wife bought me one of those pizza ovens you put over a charcoal kettle grill last year, never got around to using it before the weather went to crap. Will be putting it together this week though while I'm putting something else together for her.

We like to do our own pizzas, I have a couple of different stones and I have posted in the smoker thread a few pies we have done on the smoker in the past. GOOD stuff.

 

I remember seeing your pizzas in the other thread. Post up some pics when you do then again!

 

Will do. We should be doing some again soon since the weather is now getting to the point where we can stand being outside for a while lol.

 

So explain how you keep the starter going?

 

I usually have it at 1 to 2 cups and keep it in the fridge. I only have to feed it about once a month, half cup bread flour and half to 3/4 cup water. When I get 3 cups I'll make something with it... sometimes I'll get 2 going and make a bunch of pizza dough in a week and keep it in the freezer in plastic bags and if I want pizza I'll put a couple in the fridge to thaw to use that night. If you want ideas for sourdough this sight is where I got the pizza recipe and have made a few of the others on here:

https://www.sourdoughhome.com

 

I definitely want to get into this...

 

Yummy

 

Start to a Sicilian grandma pie for dinner tonight.

 

And the results:

 

Oh man that looks amazing.

 

So that's like Detroit style? Grandma pizza? Same thing?

 

I don't know - I've never been to Detroit. it's a quick-rise (2 hr) Sicilian-type pizza with cheese below the sauce and a LOT of olive oil in the pan to fry the edges crispy. This one was just dough, sliced mozzarella, with puréed san marzanos for sauce and a sprinkle of parm at the end. Turned out great.

 

Nope, not Detroit style but sounds WAY better. Please post recipe amounts, would very much like to try it.

 

The crust is the basic Sicilian dough from Serious Eats:

• 17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour
• .35 ounces (10 grams, about 2 teaspoons) kosher salt
• .18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast
• 1/2 cup extra-virgin olive oil, divided
• 12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature

Put flour/salt/yeast/water and 2 tablespoons of oil in a stand mixer and mix for 5 or 6 minutes. Pour the rest of the olive oil in a rimmed baking sheet and scrape the dough out onto the sheet. Turn the dough to cover it in the oil, then cover with plastic wrap and let rise for 2 hours. Push the dough out to the corners of the pan, then top as desired. I did a layer of sliced mozzarella and then topped with San Marzano tomatoes pureed with a little salt, which is my basic pizza sauce. Bake for 20-25 minutes (check it after 15 though) at 550 degrees until the bottom crust is golden with a little crunch at the edges.

The crazy thing is that this tasted more like a Lou Malnati's pizza than any other copycat recipe I've tried, and I wasn't trying. So I'm gonna try it again soon in a round cast iron skillet. I know Lou Malnati's makes a big deal out of their butter crust so I'm gonna replace the 2 tablespoons of olive oil in the crust with 1/4 stick of butter. There should be plenty of oil in the pan to absorb into the crust during the proof. Add sausage on the bottom, 2x the cheese and a good layer of sauce on top and it should be a pretty close to the Chicago Classic.