I love to make pizza, it was my first job decades ago and have perfected it since with home made dough and sauce, show me your pizza skills

 

had it last night, I typically make a 4 hour crust, I raise it twice once in the bowl and then on the pan and i make an 18" pie so it feeds 4 usually. ive found the more olive oil I use the more flexible the crust is, I like to fold mine in half New York style but I have yet to save any I just start it in the morning and eat that night works fine

 

I'm currently using wheat flour, its not a big thing, I also have used high gluten bread flour and regular white flour, I some time mix 2 but my sourdough just doesn't have the right texture for some reason, last one came out like a soft pretzel

 

nothing like Making Pizza Brewing beer and watching Baseball, bad thing is pizza was done right at the boil, almost had a boil over

 

digiorno..... no i Made the crust last night but this morning it was too sticky, had to add a bunch of flour and I can taste it , not bad otherwise

 

That's an 18" with 1 pound of cheese, bacon, pepperoni, red peppers, onion's, mushrooms black olives, I can only eat 3 and I'm stuffed

 

its pepperoni time, found a deal in the chest fridge section at my store, 2 pounds of Vermont pepperoni for $3.99

 

nobody else makes home made pizza? I'm eating a new York style pepperoni, love this crust, thin foldable but still done, golden brown on the bottom, nothing burnt this time. Timing is everything with pizza. funny thing is I cant tell you the recipe I have a Cuisinart mixer and it changes every time because i add as I go along until the moisture is right

 

had to get a new stove last month and the darn thing heats up to 550 and its the cheap one, Im surprised...I have a new thick aluminum pan that doesn't heat up very fast so its on the bottom rack at 550 for me and i even have to open the door for 10 minutes just to heat up the pan but all in all its a perfect pizza when done, Ive been cooking one at least 3 times a month now

 

Home made sauce from garden tomatoes, new thin and crispy crust recipe so i can pile it high with toppings and a new pizza screen to brown the bottom faster

this makes one thin crust 17" pizza

1 cup bread flour, 1 cup Somalian flour, one cup white flour, 1/4 cup barley flour, 1 teaspoon sugar, 1 teaspoon garlic salt. 1 1/2 cups hot water, 1 tablespoon bread yeast, 1 tablespoon olive oil
mix with dough hook till solid, fold in half with oil on your hands until dough is smooth, Somalian flour takes a while. add to bowl cover with plastic and set in a warm place for 4 hours, after stretching dough out place on screen or pan cover in warm place and let rise for at least a hour, prick with fork all over then add your sauce

sauce: use home grown tomatoes not store bought, blanch and peal 4 or 5 large tomatoes, mash with potato masher, add spices, I have a big jar of pizza seasoning by King Arther, love the stuff, I use 2 teaspoons but I would use 1 then taste after simmering for an hour, add 1 teaspoon minced garlic and 1/2 teaspoon salt cook until it doesn't pour off your spoon without clumping and its done




I over cook mine I know, I like it that way, partly burned it also good