Anything Pizza

I love anchovies on pizza. My favorite pizza is sausage, onion, and anchovies. Served with a vinager based hot sauce like Louisiana.

 

I was with ya right up till fish.

We did a BUNCH of pizzas in the pellet pizza oven last weekend. Doing a few more tomorrow.

 

Grilled up a pizza last night. This one was for @Sperrunner pinapple mmmm haha

 

Homemade dough AP flour.
Just got some 00 pizza flour so will update with those results.

 

Trader joes premade. Im too lazy to make it myself. I baste a light amount of olive oil on it before i lay it on the grill, then when its ready to flip I baste the top, then flip and start topping. I dig cooking the pizza right on the grill.

 

If you want perfect pizza crust in a home oven, check out this product: https://www.bakingsteel.com/ It's basically a heavy steel sheet made from recycled industrial products in the US. Preheat inside oven at 500 and have perfect brick oven pizza crust at home.

 

Tried 00 Italian pizza flour. Simple recipe.
The texture is noticeably better than AP flour.
Probably going to try bread flour next time.

 

Its not bad, not mind blowing but definitely tasty. The olive oil could help it

 

Looks awesome

 

Made this with the 2nd of 3 dough balls from one batch of some Italian 00 flour.
Really tasty.

 

Deep dish tonight.
The burnt cheese on the crust edge was awesome! Piled the cheese up onto the skillet side and baked them at 550* for 8 minuets.

 

I need this! Please post recipe.

 

Not so much a recipe as it is a technique. I’ve tried from scratch dough recipes and always seem to go back to the tried and true.
I use “Martha White” pizza dough mix in the single use package. Mix by eye with the minimal amount of hot tap water and about 1T olive oil, knead into a ball, coat with olive oil, cover and let rise in a cold oven with the light on (for some heat) for 1-2 hrs. It will make 1- 16” thin crust or 2- 10” deep dish.

Liberally olive oil the cast iron skillets, you want to basically fry the dough. Punch out dough into the skillets and one inch up the sides.
Top with Rao’s marinara sauce, caraway seeds, onion, fresh basil and fresh Parmesan, meat and veggies of choice then top with mozzarella. Piling the cheese on the edge against the skillet is the key for the crispy, burnt cheese edge. 550* for cast iron deep dish, 425* for 16” thin crust, either way 8-10 min.

Over the yrs. I’ve learned to cut the onion into super thin slices across the grain or pole. Put them directly on or in the sauce. They will almost dissolve and add sweetness to the sauce.

 

I cooked bacon in the oven yesterday morning and didn't throw the foil away with the grease so last night I grabbed some zucchini and tomatoes from the garden, mixed in some garlic and onions, and baked it in the bacon grease before putting it on the pizza. I also cooked it straight on the grill which I don't usually do.

 

Thank you. I will be trying this!