Pizza Is Life

[DigDog]

Yup, Pizza for me for Super Bowl.

!!

 

[bigboxes]

Anyone else making pizza tonight for the SB? We are having a small get together with just some close family and friends.

Prep started a few days ago with the dough but we are now in full swing. Homemade sauce from the garden, shredded cheese from the block, and some dried herbs from the garden that we harvested in the fall.

Mmmmmm!!! Can't wait to eat it!
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Nope. I'm working and will miss the entire game. Hopefully I'll find a decent torrent of the game where I can watch it later. I'm off on Tuesday and plan to make pizza then. Stay tuned!

 

[bbhaag]

First one is out two more to go. This one is sausage and pepperoni.

 

[Kaido]

Pinsa Diavola:

 

[Kaido]

Great tips on making a homemade freeform sausage topping:

Overnight hot Italian sausage recipe:

Pork mince — 100%
Salt — 1.75%
Black pepper — 0.25%
Oregano — 0.12%
Basil — 0.12%
Chili flakes — 0.5%
Hand-ground fennel seed — 0.9%
Fresh garlic, minced — 1%
Sugar — 0.5%
Smoked paprika — 0.25%
Red wine vinegar — 0.5%
Ice-cold water — 3%

 

[Muse]

Last week made pizza using one of my Aluminum pizza pans, a 12". I used to use them all the time but the result last week was disappointing. It was cooked perfectly, bottom of crust perfect brown but the slices were limp. Yesterday I returned to my 12" pizza screen, also perfect bake and the slices weren't limp. I'm sticking to the pizza screen for pizzas. The bake on my 12" pizza screen is significantly faster than on aluminum pizza pan, i.e by about 30%, and the resulting crust is relatively firm and crispy.

Pinsa are a different story. I'll use my steel for those.

Last week's pizza baked on Aluminum pan: