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!
View attachment 138063

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:

 

[bigboxes]

This week's pizza!

https://www.reddit.com/r/Pizza/comments/1r3rzy1/hit_the_jackpot

 

[Muse]

10 Pizza Rules that Separate Amateurs from Pros:

 

[Muse]

Pinsa No. 6

Homemade Italian homegrown tomato sauce, Mozarella, Gruyere, Jarlsberg, Coastal Cheddar, Costco BBQ Pork, walnut basil pesto

 

[MrSquished]

This is just a fantastic thread

 

[bigboxes]

 

[Muse]

Yesterday's pinsa (#7) wasn't as good as the one from the day before. I put on extra Italian tomato sauce, too much. I'd forgotten the admonition to keep from too much moisture in the toppings which can cause the crust becoming soggy.

I had a pinsa today for breakfast. I reduced the sauce by a factor of ~3. The result was scrumptious!

Mozzarella and Gruyere cheeses, Italian sauce, walnut basil pesto, Costco bought Korean BBQ Pork Jerky.

Still working on pinsa baking techniques. This morning's was all but perfection! I did 8 minute crust bake on my 1/12" thick large steel, parchment paper between, remove and place toppings, then put the topped crust on pizza screen, placed screen on a different shelf in oven than the one with the steel, baked additional 8 minutes.

 

[Kaido]

Yesterday's pinsa (#7) wasn't as good as the one from the day before. I put on extra Italian tomato sauce, too much. I'd forgotten the admonition to keep from too much moisture in the toppings causing the results from being a too soggy crust.

I had a pinsa today for breakfast. I reduced the sauce by a factor of ~3. The result was scrumptious!

Mozzarella and Gruyere cheeses, Italian sauce, walnut basil pesto, Costco bought Korean BBQ Pork Jerky.

Still working on pinsa baking techniques. This morning's was all but perfection! I did 8 minute crust bake on my 1/12" thick large steel, parchment paper between, remove and place toppings, then put the topped crust on pizza screen, placed screen on a different shelf in oven than the one with the steel, baked additional 8 minutes.

"Sauce ratio" was the first thing I learned "by experience" at the pizza shop...the sauce you THINK will be the right amount = drowning in sauce, Papa John's-style lol. I made some sooooooggy pizzas that first week, haha!

If you're in the Instapot club, try out this quick & easy recipe as a shortcut for a flavor that tastes like it's been simmering all day:

Pressure Cooker Easy Pizza Sauce - Kitschen Cat

Pressure Cooker Easy Pizza Sauce is restaurant quality, flavored to the max, and the best sauce for a classic homemade pizza!

www.kitschencat.com

 

[Muse]

"Sauce ratio" was the first thing I learned "by experience" at the pizza shop...the sauce you THINK will be the right amount = drowning in sauce, Papa John's-style lol. I made some sooooooggy pizzas that first week, haha!

If you're in the Instapot club, try out this quick & easy recipe as a shortcut for a flavor that tastes like it's been simmering all day:

Pressure Cooker Easy Pizza Sauce - Kitschen Cat

Pressure Cooker Easy Pizza Sauce is restaurant quality, flavored to the max, and the best sauce for a classic homemade pizza!

www.kitschencat.com

I LOVE my 6qt Instant Pot. For one thing, it's usually more humid here than one would like. It's not as bad as the eastern part of the USA, but it's usually significantly over the 50% humidity recommended for indoors. In my house, if I'm not running my dehumidifier, which I am right now, it is typically maybe 65% or more. It was even the last month, which has been dry, but now we're in for almost 10 weeks of rainy days and the dehumidifier will stay on.

I used to do a lot of stove top cooking, way more than I do now. The IP releases probably less than 5% of the humidity that stovetop cooking does. It's likely cheaper in terms of energy used and it's also way faster, even considering the waits for pressure to decrease to where you can open the pot.

I have far less problems with foggy windows since getting my IP!

I haven't made Italian tomato sauce yet in my IT, but I think I should consider it. Thanks for that post!

 

[DigDog]

I'd forgotten the admonition to keep from too much moisture in the toppings which can cause the crust becoming soggy.