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I made my first pizza in a while tonight. Garlic crust (I need to use more garlic next time), basil pesto base, gruyere, spinach, mushrooms, sweet italian sausage, chevre. It tastes really great, and the crust is thin and crispy. I don't have a stone, so it's just a pizza pan in a 500 degree oven. It could definitely be better, but I can dig it. 
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Jan 16, 2012 04:14
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| # ¿ Apr 23, 2024 18:00 |
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My first thought would be to somehow make the crust like a soft pretzel instead of adding crumbled pretzel bits to it. No idea how you would accomplish that, since a pretzel is boiled, but I bet it would taste way better.
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Jan 25, 2012 19:52
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smarion2 posted:Mmmm this one looks so tasty. What is reggae reggae sauce pizza? I think it's a pizza with this stuff on it. Sounds pretty good to me. Cpt. Spring Types fucked around with this message at 00:50 on Apr 13, 2012 |
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Apr 12, 2012 23:18
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area_man posted:stinkcheese
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Jul 19, 2012 07:20
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nwin posted:I didn't let it cool though. How long should you let the pizza rest after taking it out? Give it like five minutes and you should be fine. Just long enough for the cheese to kinda become solid again, but not long enough that it's going to be cold when you eat it. Just curious, have you tried using other types of sauce instead of tomato? I love a pesto pizza, for example.
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Oct 18, 2012 19:52
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turtle_hermit posted:Tomato sauce, spinach, mozz, purple onion. Fresh basil and olive oil after the bake. That looks excellent. Great job.
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Nov 8, 2012 06:31
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Tenchrono posted:No one else is around to eat them though. Well I can't imagine why not!
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Nov 9, 2012 05:17
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Thoogsby posted:Anyone have a dough recipe for Cast Iron Pizza? Would it need to be different from any other dough?
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Dec 17, 2012 22:45
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Killer robot posted:Though this does lead to the secondary minor trouble that the crust sometimes puffs up incredibly in those couple minutes than needs pierced and deflated before topping. Not sure what to do about that. I tried piercing one just now and if anything it did it worse. I always dock my crust before topping/cooking it. After you've got your crust shaped, just take a fork (or your finger I guess) and poke the dough a bunch of times, about an inch apart, until there are little pock marks all over it. Don't poke it too hard, since you don't want to make holes in the crust, but hard enough that the holes don't just spring back up. That should stop any big bubbles from forming when it bakes. This is also handy for pie or any other dough that you want to stay flat when baking. 
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Jun 4, 2013 20:47
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