A Couple of Indoor Pizzas.

[MacKenzie]

Started the dough on Sun. and it looks good to me. I just took it our of the fridge.

Divided and balled, resting for 2 hours.

Pulled into 2 X 12 inch pizzas.

Loaded, cheese on the bottom, mushrooms, peppers, salami, onions, sauce, fennel and anise seeds, more cheese and cherry tomatoes.

Baked at 475F on the Baking Steel for 7 mins.

Sliced.

Someone broke my bubble. ;(

The bottom crust.

Edited March 8, 2017 by MacKenzie

[Garvinque]

I'll take a slice or two of that MacKenzie!

 

Garvin

[4wood7]

Beautiful pizza! Care to share your crust recipie ?

[Paul]

Looks great as usual. Nice job.

[MacKenzie]

Thanks everyone and right after I have another piece I will post the crust recipe.

[MacKenzie]

Here you go I hope you like it as much as I do.  

Basic New York-Style Pizza Dough Recipe

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

INGREDIENTS

22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting

.5 ounces (about 1 1/2 tablespoons) sugar

.35 ounces kosher salt (about 1 tablespoon)

.35 ounces (about 2 teaspoons) instant yeast

1.125 ounces Extra Virgin olive oil (about 3 tablespoons)

15 ounces lukewarm water

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

*****

I used weight measurements and only made half the above recipe and that gave me 2 X 12 inch pizzas.

319g bread flour

36.5g sugar

4.9g salt

5g instant yeast

18.2g virgin olive oil     This will vary depending upon the oil you use so perhaps you should use 1.5T

212.6g lukewarm water

Notes:

This dough will be sticky so I pull it to fit the size I want.

This dough is light and chewy, I love it and so simple and fast to make.

 

I just warmed this slice up in the toaster oven.

Edited March 9, 2017 by MacKenzie

[tony b]

More importantly, MacKenzie, what's the sauce recipe - looks more golden yellow than red???

[Keith OctoForks]

Beautiful pies!  All that pizza talk last week must have gotten to you! lol

[MacKenzie]

I looked at the jar label and it just says, Tomato Sauce with basil, oregano, pepper and garlic. 

[MacKenzie]

4 minutes ago, Keith OctoForks said:

Beautiful pies!  All that pizza talk last week must have gotten to you! lol

Thanks, Keith, yes any talk about pizza always gets to me. I am a fan of pizza.  

[tinyfish]

I agree,  sauce looks tasty.

[tony b]

What brand of sauce was it, MacKenzie? 

[MacKenzie]

It was my own, used tomatoes from my garden

[MacKenzie]

The label on the jar was one that I put on it.

[Bruce Pearson]

Mac you make the best looking food, and I know it must taste just as good as it looks

[tony b]

I just knew it. I really doubted that you'd use a commercial "jarred" sauce over your own!! 

[MacKenzie]

Thanks Bruce and Tony you know as well as I if you can make it do it.

[Aussie Ora]

Yum sure do look tempting

Outback Kamado Bar and Grill