These pies were inspired by previous pizza post by
@griffin. They turned out to be AMAZING. The round one is cheese and pepperoni. The square one is cheese, sauce, diced ham, pineapple, another layer of cheese, diced jalapeño, diced sweet peppers, and half has black olives. The cheese is Sargento shredded smoked provolone and mozzarella. Indirect @ 425 for about 22 minutes. The round skillet is a 13" Lodge. The square one is 9" square old Wagner Ware. Pizza is always better with little fingerprints in it.
LBGE, Sweet home Alabama........
Stay thirsty my friends .
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1 • Off Topic Disagree Agree 1LikeLarge/Mini owner
Griffin's Grub
You can also find me on Facebook.
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1 • Off Topic Disagree Agree 1Like@cuda1965 yes they were done separately.
@ptmurphy I'm the no olive guy
@caliking & solson005 making the pies with the kids is just as fun as eating them.
@chubbs instead of the mini I have been thinking about getting a small.
@griffin I am always wanting to try something new. I love a good thick fork eating pizza and these were it. The wife likes thin crust though so next time I will have to do that. Any suggestions?
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0 • Off Topic Disagree Agree LikeThis is the one I want to try next. New York style and using a food processor to mix the dough.
Large/Mini owner
Griffin's Grub
You can also find me on Facebook.
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