Anything Pizza

Funny. When I read your initial post this is what I was going to say.

 

best NY style pizza crust recipes. what you guys got? looking to smoke a few pizzas sunday after my competition about 5 of them lol

 

Search the thread & you'll find several

 

This one's my dough topped with my sauce, then mozzarella, pepperoni, sausage & bacon. It gets mostly cooked then I add a 5 Italian cheese blend on top & give it a few more seconds cook.

 

It's portable

 

https://youtu.be/5af072Jy0a4

 

thoughts on this just for getting my toes wet on cheese making?

$10 Cheese Making KIT Authentic Italian Mozzarella & Ricotta=Great Gift=Make Your Own Cheese

https://www.amazon.com/gp/product/B01N5IY0NZ?ie=UTF8

 

There is a cheese making thread here, lot's of good talk/info. I did cream cheese for my first one. GOOD stuff.

 

Happen to have a link handy?

 

Sure do here you go.

https://www.tacomaworld.com/threads/all-about-cheese.477827/

 

Yep I'm makin' bacon.
Frying up 2lbs of thick cut bacon bits on my 22" Blackstone (love it) for future pizza toppings

 

Man I can almost smell it.

 

I normally don’t do much in the way of measuring unless I’m following a recipe.
My dough comes from a recipe.
My sauce starts with Costco Marinara sauce to which I add 1 can of tomato paste (to thicken it), some Italian seasoning, some red pepper flakes, and a little liquid smoke.
If I’m doing a BBQ type pizza (love adding Costco smoked pulled pork) I add about 1 part Kinder’s Roasted Garlic BBQ sauce to 2 parts my sauce (just a guess, mix it to taste).
My toppings tend to be mostly meats (I’m a guy). Favorites are pepperoni, salami, hot Italian sausage, bacon, smoked pulled pork, mushrooms & onions.

 

When I'm doing like a BBQ pizza I've been doing about 50/50 of my marinara sauce and my bbq sauce. It's been a big hit and to me mellows out the flat out BBQ sauce taste. Just mix them up together and put it down as normal on the dough.

 

Yep can't go full BBQ sauce. I'm just guessing at 34/66 ratio. It's a taste thing. It gives it some tangy without overpowering.

 

Exactly, just play around with the ratios until you get the taste you want. My BBQ is usually pretty flavorful so it takes less. I do a RUM BBQ Sauce that starts with a recipe I found for Sweet Baby Rays. I just modify it to fit my taste.