Still More Pizza!

Carolina Q

I HAVE to stop this!! Too much pizza lately!! But it's hard, now that I've discovered Lahey's dough recipe. Here's last night's pie, using Caputo 00 Pizzeria flour. AP flour (which the recipe calls for) is good, but I think 00 is better. Or I'm just getting better at making it. Not an egg cook. I do most oven things on the egg. For pizza, this works better for me. Done in my oven heated to 550° on my pizza steel. After the preheat, the actual bake is done under the broiler. 

This one has Cento San Marzano tomatoes (food milled) with salt, pepper, garlic powder and oregano, hand cut Boar's Head natural casing pepperoni, Italian sausage (with extra fennel), red bell pepper, yellow onion, mozzarella, sharp cheddar and Locatelli pecorino romano cheeses plus fresh basil. I also brushed a little evoo around the crust edge. Just gotta figure out how to get the underside a little more done. Otherwise, I’m happy! 

By the way, my new favorite pizza "sauce" is nothing more than the milled tomatoes spread lightly over the dough, followed by a pinch of salt, a few grinds with a pepper mill and a light dusting of garlic powder and oregano. I think the WFO/Margherita guys just use tomatoes, but I prefer this. I have a good marinara recipe too, but for pizza, this is hard to beat. Plus I don't have to cook it. 

Thanks for lookin'. Again. 






One more thing, you don't need a lot of sauce. I didn't take a pic of this pie, but I borrowed one (duly credited  ) to illustrate. This is plenty! 

Stormbringer

Another great lookin' pie.

Woodchunk

Please continue. You have been a big help and we will try the 00 with this recipe as soon as we get a chance. 

Botch

Carolina Q said:

I HAVE to stop this!! Too much pizza lately!! 

Be careful, my friend, it can happen.  I got my Large just about the time I discovered http://www.pizzamaking.com/ , and went completely nuts, pizza six nights a week, taking notes, experimenting, then one day I ate about half a slice, set it down, and quit.  Got completely burnt out.  I've had pizza maybe twice now in the last 4 years, and both were office luncheons.
Your pies look fantastic.  As much as pizza is loved, however, you can burn out on it.  

Carolina Q

Botch said:

Carolina Q said:

I HAVE to stop this!! Too much pizza lately!! 

Be careful, my friend, it can happen.  I got my Large just about the time I discovered http://www.pizzamaking.com/ , and went completely nuts, pizza six nights a week, taking notes, experimenting, then one day I ate about half a slice, set it down, and quit.  Got completely burnt out.  I've had pizza maybe twice now in the last 4 years, and both were office luncheons.
Your pies look fantastic.  As much as pizza is loved, however, you can burn out on it.  

I'm not worried about burn out, it's health issues and weight gain that concern me! If I burn out, that's probably a GOOD thing! Thanks for the compliment though. For me, these recent pies have been better than any I've made and quite possibly, as good as any I've had.

As for pizzamaking.com, those guys are nutz!! Pete-zza may be the worst! I  rarely visit there, though I'm sure I could benefit. 

Carolina Q

Stormbringer said:

Another great lookin' pie.

Thank you!

g8golfer

I love pizza so what’s this dough recipe you talk of? 

Carolina Q

Woodchunk said:

Please continue. You have been a big help and we will try the 00 with this recipe as soon as we get a chance. 

I'm probably out for a while. Too many pies lately.

Carolina Q

g8golfer said:

I love pizza so what’s this dough recipe you talk of? 

Jim Lahey's no knead. It's easy to find. Google.

danv23

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

Hawg Fan

That's a great looking pie Michael.  I know the feeling about too many pies.  I've experimented with several recipes lately and had to back off.  But I want back in the game every time I see a pie.

SmokingPiney

Dude! 

Awesome pie!

Retired RailRoader

Carolina Q, I posted a reply in the other forum but I don’t think my picture loaded. I preheat my steel anywhere between 46-60 min. at 550. The bottoms of my pizzas are a nice brown.

northGAcock

Carolina Q said:

I HAVE to stop this!! Too much pizza lately!! 

No such thing as too much pizza.

Carolina Q

Retired RailRoader said:

Carolina Q, I posted a reply in the other forum but I don’t think my picture loaded. I preheat my steel anywhere between 46-60 min. at 550. The bottoms of my pizzas are a nice brown.

Thanks. I'll give it a try next time. Yours looks good!

bluebird66

Awesome pizza!!