Anything Pizza

I used to think the olive oil pour spout was fancy, now its a necessity...lol

 

AP flour
I cooked the sausage in it so it was pretty warm already but I left it in the oven while I preheated it to 400. Pie was in for about 15.

 

For sure! I can whip this up in under five minutes at about 3 so its ready for dinner time.

 

I have seen the plastic blades aren't worth it, I've used the plain sharp metal ones to the same effect and haven't really seen a difference. I have used them and stand mixers before.

AP flour will be fine. You'll want to mix it before you scoop it to get some air in there.
Always, always preheat with pizza/bread dough. Otherwise it turns into a soupy doughy mess, then that cooks. You want to hit it hot fast so that it holds shape. At least that's with my experience with thinner crusts. Cold bricks were a killer.

 

looks great!

 

Thanks, it wasn't bad. Store bought frozen dough tho, big nope. I'll make my own.

 

Yeah, homemade is cheaper and better!

 

Next time will find a little Unicorn in the dough mix.

 

Nice!

 

Crappy pic but the pizza was good. Thin and crispy. We didn't have any canned pineapple but we had a bag of frozen mix fruit so I picked out the pineapples from there, chopped them up, and rolled them in spicy pit face bbq rub.

 

A few from the last couple weeks

Buffalo Chicken


Carnitas pizza with cilantro avocado aioli swirl


Plain Cheese


Potato bacon and onion

 

Looks awesome! And I think I have the same pizza peel.

 

Thanks! It's a great peel I've had it for about 5 years now. I need to sand it smooth though the grains starting to lift.

 

There are woodworking geniuses in TW. I think they will say sand, wet to raise the grain, let dry and sand again. Then oil it til it won't take no mo. Wipe off the excess oil and let it ?cure? for a day or 3.

 

Whole lot of YES happening there

 

How do you get such perfectly charred crust?

 

This is all in an electric home oven at 550 on a 1/2" thick baking steel on the top rack right under the broiler. I preheat for at least an hour with the broiler until the steel shows surface temps around 625. Then switch to bake at 550 right before I slide the pizza in, bake for 3 minutes then spin it and switch back to broiler for another 3 minutes to char the top.

 

Do you dust the baking surface with corn meal to prevent sticking like they do with a pizza stone?

 

I don't any flour or cornmeal on the steel pretty much burns instantly.