MacKenzie Posted October 22, 2017 Report Posted October 22, 2017 Every once in a while I like to make a loaded pizza and tonight was one of those times. Dough is ready- Pepperoni, tomatoes, mushrooms and onions are among the toppings. All dressed. Baked. Plated. 6 Quote
5698k Posted October 22, 2017 Report Posted October 22, 2017 Sent from my iPad using Tapatalk 2 Quote
Aussie Ora Posted October 22, 2017 Report Posted October 22, 2017 That looks so tasty Outback kamado Bar and Grill 1 Quote
ckreef Posted October 22, 2017 Report Posted October 22, 2017 Looks delicious. I'm a fan of a good "junk" pie every now and then. 1 Quote
Bruce Pearson Posted October 22, 2017 Report Posted October 22, 2017 Yum that looks delicious 1 Quote
tony b Posted October 23, 2017 Report Posted October 23, 2017 Nicely done. I noticed that you cut the tomatoes paper thin - smart, keeps them from being too wet on the pie and making the crust soggy. Quote
JDBBQ Posted October 23, 2017 Report Posted October 23, 2017 That looks great ! Still learning the pizza thing - can ask what dough recipe and what temp you cooked it at? Thanks Quote
MacKenzie Posted October 23, 2017 Author Report Posted October 23, 2017 JDBBQ, here is the recipe that I always use. Basic New York Style Pizza Dough- from seriouseats.com 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 3 or 4 times. Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 275 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round. Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water. 1 Quote
MacKenzie Posted October 23, 2017 Author Report Posted October 23, 2017 JD, you probably dropped your low jaw when you saw,"use food processor" but it really does work. I believe I cooked this one at 470F for 10 mins or so because it was loaded. Quote
