….and that‘s all that matters, really. Plus, it looks amazing!
It's Pizza Time!
- Thread starter Cadorman
- Start date
SG John
Ambassador of Cool Guitars and Amps.
I was working near the King Arthur Flour school and store in White River Junction, Vermont yesterday and today. I stopped there on the way home, and grabbed some of their 00 Pizza Flour and a new bag of SAF Yeast. Hope to have some time to make some dough this weekend.
I hope it was good!
I’ve thought of doing a pulled pork enchilada pizza, with a little enchilada sauce, black beans, and corn…topped with a mix of cheeses. Now that I’ve learned to do the cast iron pizza thing, I may actually do it.
Betting that would be quite good. I started some sourdough starter a couple years ago and needed some way to use the discard. Started making the flatbread using the starter. Always try and have some on hand when I don’t feel like making real pizza dough.
We had a pizza joint where we used to live that does a Taco Pizza. We’ve been wanting to do our version of it. Something like using a Mole sauce, refried beans. Some kind of taco meat be it ground or possibly skirt steak. Of course cheese. Then after cooked top it with fresh tomato and lettuce. Maybe a little salsa. Oh yeah. And don’t forget the nacho chips.
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Taco Tuesday at the Chateau. Finally got around to building a Taco pizza. Although my bride calls it a fajita pizza. Toppings go: re-fried beans, Ranchero sauce, some cheese, grilled marinated skirt steak, sautéed taco seasoned onions and peppers, tomato and more cheese. Out of the oven topped with sour cream, more tomato, lettuce and nacho chips. And of course. The obligatory margarita. Looks like a mess on the plate. It was yummy.
Been breaking in my new holiday skillet with as much bacon as I could…to prepare for this…
CAST IRON PIZZA DAY!!!
First up was an albino-double-roni with a hint of maple bacon.
No tomato sauce here…garlic and olive oil base, on a thin crust, with two layers of pepperoni.
Next up, a slightly thicker crust, white pizza… Chicken - Portabella, also with a touch of crumbled maple bacon.
YUM!!!
CAST IRON PIZZA DAY!!!
First up was an albino-double-roni with a hint of maple bacon.
No tomato sauce here…garlic and olive oil base, on a thin crust, with two layers of pepperoni.
Next up, a slightly thicker crust, white pizza… Chicken - Portabella, also with a touch of crumbled maple bacon.
YUM!!!
Already have some dough in the fridge cold proofing for Friday night pizza.
We almost never get carry out pizza anymore. It just isn’t that good. We make better…. And more variations. The one this coming Friday is going to be a bbq pizza using the smoked pork ribs we did a week ago.
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I do several different doughs. A couple different sourdough. I’ve done a beer dough. A Lou Malnati Chicago Deep dish knock off. The one I’ve got going right now is a potato dough. And of course I do the tried and true dough. Flour. Water. Oil. Yeast. Salt.
And for a quick pizza fix. We usually have some homemade sourdough flatbread in the fridge and ready to go.
Who’s recipe…. Or which one?