Pizza night
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Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
That looks great. Perfectly browned and i love the thick pepperoni.
Ive got a good skillet pizza recipe from Cooks Illustrated I’ve modified in various ways, fun things lime an anchovy or the anchovy oil in the sauce and basil and garlic in the dough. Parcook the dough in the (cast iron) skillet while dressing it and pop the whole thing into the oven at 500.
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Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
What flour/water ratio did you use? I have been trying to experiment with that.
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What flour/water ratio did you use? I have been trying to experiment with that.
Started with about 1.5 cups of flour and 1 cup of water. Then sprinkled in more flour while mixing with a spatula. That ratio is intentionally more wet and malleable than if I were making bread because I wanted to be sure it would stretch and keep its shape on the pan, which it did with ease.
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Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
Do you not use yeast in your dough?
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That looks great. Perfectly browned and i love the thick pepperoni.
Ive got a good skillet pizza recipe from Cooks Illustrated I’ve modified in various ways, fun things lime an anchovy or the anchovy oil in the sauce and basil and garlic in the dough. Parcook the dough in the (cast iron) skillet while dressing it and pop the whole thing into the oven at 500.
I’m not crazy about anchovies, but that does sound really good. This was my first time making the dough from scratch, but I’ll take your comment as inspiration to get more creative and infuse it with deliciousness in future pizzas. Thanks for sharing.
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Do you not use yeast in your dough?
Do you not use yeast in your dough?
First time doing pizza dough from scratch, and I purposely didn’t use yeast because I wanted it somewhat thin and crispy. It worked out well, but I would definitely use yeast for a thicker/fluffier crust.
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Do you not use yeast in your dough?
Sourdough pizza has no yeast, but OPs does not sound like a sourdough crust.
(Ok, technically it does have yeast, but at the same time the ingredients would just be flour and water)
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Sourdough pizza has no yeast, but OPs does not sound like a sourdough crust.
(Ok, technically it does have yeast, but at the same time the ingredients would just be flour and water)
Sourdough has wild yeast not commercial but it definitely has yeast.
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Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
-
Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
Very nice!
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Sourdough has wild yeast not commercial but it definitely has yeast.
Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.
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Yeah, which is why my comment had the latter part. I’m not saying it has “no yeast”. Just that if you were writing a recipe for a starter or for a sourdough bread you’d never explicitly include yeast. It’s pedantics.
Yes this is a very pedantic cookbook.
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You must be fun at pizza parties
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Homemade crust, pepperoni, red peppers.
The crust was just flour, water and a little salt. About 1.5cm thick. Once the dough ball was consistent I coated it with more flour to prevent sticking and then pressed it down into shape.
Pepperoni was sliced off a tube. It looks kind of greasy, but it wasn’t too much, and I really like that it curled up a bit. I put the oven on high broil near the end to get it to crisp up a bit.
Okay what the hell that’s my picture
