It's Pizza Time!

Cadorman said:
Please do. Everybody's ideas are welcome.
Click to expand...
Well.......
I do a Chicago Style (I am from NE Illinois after all)
Do what I guess some places call hand tossed.
Toppings are usually Brat Sausage, Bacon, Pepperoni. (sometimes mushrooms) At least three kinds of cheese.
Also do a Hawaiian pizza.... Pineapple, Canadian Bacon, lots of cheese and homemade BBQ sauce for the base.
Do a BLT. Just what it sounds like. Bacon, Lettuce, Tomatoes, Cheese, Mayo. That one we cook the pizza first. Add the mayo, lettuce, tomatoes to each slice as we eat them.
Recently tried taco pizzas. One with an enchilada sauce base rather than a tomato base. And one with a mole sauce for the base. Grilled marinated skirt steak for the meat. Then cheese, tomatoes and lettuce..... and some crushed Doritos for some crunch.

I've been doing this since somewhere in the 90s. Don't even look at recipes any more. Little of this.... a little of that. Consequently, it's tough to do a total repeat. I mean..... when I put the tomato sauce together, I add spices until it smells right.

Yes I have a pizza stone. Usually cook at 450..... but the last ones I made I went to 500.

It's fun and frankly, most times tastes better than anything you buy at a pizza place. The only thing I have not been able to totally duplicate is the crust of the pizza joints.
 
iblive said:
Well.......
I do a Chicago Style (I am from NE Illinois after all)
Do what I guess some places call hand tossed.
Toppings are usually Brat Sausage, Bacon, Pepperoni. (sometimes mushrooms) At least three kinds of cheese.
Also do a Hawaiian pizza.... Pineapple, Canadian Bacon, lots of cheese and homemade BBQ sauce for the base.
Do a BLT. Just what it sounds like. Bacon, Lettuce, Tomatoes, Cheese, Mayo. That one we cook the pizza first. Add the mayo, lettuce, tomatoes to each slice as we eat them.
Recently tried taco pizzas. One with an enchilada sauce base rather than a tomato base. And one with a mole sauce for the base. Grilled marinated skirt steak for the meat. Then cheese, tomatoes and lettuce..... and some crushed Doritos for some crunch.

I've been doing this since somewhere in the 90s. Don't even look at recipes any more. Little of this.... a little of that. Consequently, it's tough to do a total repeat. I mean..... when I put the tomato sauce together, I add spices until it smells right.

Yes I have a pizza stone. Usually cook at 450..... but the last ones I made I went to 500.

It's fun and frankly, most times tastes better than anything you buy at a pizza place. The only thing I have not been able to totally duplicate is the crust of the pizza joints.
Click to expand...
Sounds delicious +1 on the Mexican pie!!
Mitch
 
iblive said:
Well.......
I do a Chicago Style (I am from NE Illinois after all)
Do what I guess some places call hand tossed.
Toppings are usually Brat Sausage, Bacon, Pepperoni. (sometimes mushrooms) At least three kinds of cheese.
Also do a Hawaiian pizza.... Pineapple, Canadian Bacon, lots of cheese and homemade BBQ sauce for the base.
Do a BLT. Just what it sounds like. Bacon, Lettuce, Tomatoes, Cheese, Mayo. That one we cook the pizza first. Add the mayo, lettuce, tomatoes to each slice as we eat them.
Recently tried taco pizzas. One with an enchilada sauce base rather than a tomato base. And one with a mole sauce for the base. Grilled marinated skirt steak for the meat. Then cheese, tomatoes and lettuce..... and some crushed Doritos for some crunch.

I've been doing this since somewhere in the 90s. Don't even look at recipes any more. Little of this.... a little of that. Consequently, it's tough to do a total repeat. I mean..... when I put the tomato sauce together, I add spices until it smells right.

Yes I have a pizza stone. Usually cook at 450..... but the last ones I made I went to 500.

It's fun and frankly, most times tastes better than anything you buy at a pizza place. The only thing I have not been able to totally duplicate is the crust of the pizza joints.
Click to expand...
Do you still have any Edwardo's in the area? I know they originated in the Chicago area. We had a couple here in Mpls, but they closed. I love their stuffed pizza.
 
I just made another batch of dough. Same recipe as before except I used a 50/50 Guinness water mix to tame it a bit. Tomorrow I will be making a deep dish with the sauce on top. Still deciding on toppings. More to follow.
 
Zounds!!!
How in the 7 hells did I miss this thread??!!
Dough Mojo rising!!

I am at the moment having split pea soup rendered from the bone of the Xmas ham.
I also added finely chopped bacon from breakfast earlier and a tad too much Tabasco (finishing up the watered down last shakes in the bottle).
Fear not! I have others.

If I were not in the ecstatic throes of this souptastic taste orgy I would be food-porn watching this pizza!!
 
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