"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Reply
 
Thread Tools Display Modes
 
Old 06-28-2011, 10:41 PM   #1
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I just made the best pizza I've ever made!

I was hungry for pizza. And though I make great breads, my pizza crust has usually let me down, except for the time I made it on the Webber. But I wanted pizza, not a fancy, or exotic pizza, but an American style pizza, heavy on an oregano rich tomato sauce, sausage, pepperoni, black olives, mushrooms, and mozzarella cheese.

Last week I was lazy and purchased frozen bread dough. I thawed it out and made a pizza for my wife, and myself. I took a suitable chunk of dough and worked it to fit my 10 inch cast iron Grizwold CI pan, plus an extra two inches. I rolled the excess around tubes of string cheese, then covered with my own pizza sauce, made from tomato paste, crushed tomatoes, onion, and a healthy 2 tbs. dried oregano. I laid it on just a bit thick. Next came the pepperoni (finally found a brand with great flavor, happy, happy, joy, joy). Then came browned and crumbled cudahge sausage, then black olives, then mushrooms, and finally, mozzarella to cover. I placed it all in a 130 degree oven with my DW's to let rise. After 20 minutes, I fired up the oven to 425 and put in the pizzas. Twenty minutes later I was awarded with a thick, yeasty, and wonderful stuffed crust, with cheese oozing out. And the toppings, well I have been waiting for that perfect bite for a couple years now. I had to use someone else's dough, but the pizza was worth putting away my pride and saying someone else can do it better.

Finally, a great pizza made in my oven.

I will get that homemade crust perfected yet. It'll come.

Seeeeeeya; Goodweed of the North

__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-28-2011, 10:46 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,098
That just sounds heavenly!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-29-2011, 01:04 AM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,724
congrats, gw. sounds like a deep dish pizza i could dig into.

and that's sayin' something trom a nyc thin crust kinda guy.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 06-29-2011, 02:32 AM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Sounds great Weed !
You should try making pizza with bought Naan bread, taste great too! I use Naan when I'm too lazy to make dough
__________________
Snip 13 is offline   Reply With Quote
Old 06-29-2011, 11:59 AM   #5
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I forgot to mention that I used raw cremini mushroom slices on the pizza, and drizzled white truffle oil over them. The cremini's absorbed the truffle oil, holding that wonderful flavor which came out quite pronounced on the pizza.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-29-2011, 12:32 PM   #6
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,481
GW - Glad you liked the way your pizza came out. I have a TNT pizza dough recipe my family has used for decades. I can't make bread but I can make this.

2 c warm water
2 pkg yeast
1/2 c sugar
1/4 c butter (melted)
1 egg
2 tsp salt
6-1/2 or 7 cups flour

Measure water into warm mixing bowl - sprinkle in yeast and stir to dissolve - Add sugar, butter, egg, salt and half the flour. Mix until smooth (it's actually kind of shaggy at this point) Gradually add remaining flour until dough is easy to handle and not sticky. (I usually get it out on the counter and knead in the last cup of flour). Place in clean greased bowl turning to grease top, cover lightly with foil. Refrigerate at least 2 hours (can be overnight) Punch down at least once during this time.

This recipe makes 2 half sheet pans or 3 round pizzas. It freezes well too. We like to add oregano leaves to the dough during the mixing and use butter or garlic butter when forming the crust. Bake pizzas at 450° for 15-20 mins after topping with your favorites.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 06-29-2011, 12:53 PM   #7
Senior Cook
 
SweetTeboho's Avatar
 
Join Date: Mar 2010
Location: Georgia
Posts: 120
Awesome! I wish I could have tasted it!

My husband who rarely goes into the kitchen can actually make a great pizza. But since the kitchen is his least favorite place he now only makes it after I beg for weeks for his pizza and now only uses the frozen pizza dough when he does.

Now is claim to fame is heated up frozen chicken fingers with macaroni and cheese from a box! I'll take what I can get.
__________________
TY, Michelle

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -Tolkien
SweetTeboho is offline   Reply With Quote
Old 06-29-2011, 01:44 PM   #8
Cook
 
Join Date: Jun 2011
Posts: 60
That sounds great. Does the dish you cook it in make a big difference? We always made ours on baking sheets.
__________________
TomatoMustard is offline   Reply With Quote
Old 06-29-2011, 01:58 PM   #9
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
For a Thick crust, deep dish pizza like the one I made, you just can't beat cast iron. But I qualify that by saying that I use a Griswold cast iron that is well seasoned. The reason this is important is that the metal isn't as thick, and so heats more quickly. Yet, it is thick enough to create even heat and hold its heat well. This makes for a crispy, well browned crust, top, sides, and bottom.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-29-2011, 02:22 PM   #10
Senior Cook
 
Join Date: Jun 2011
Location: Usa
Posts: 191
Quote:
Originally Posted by Goodweed of the North View Post
I was hungry for pizza. And though I make great breads, my pizza crust has usually let me down, except for the time I made it on the Webber. But I wanted pizza, not a fancy, or exotic pizza, but an American style pizza, heavy on an oregano rich tomato sauce, sausage, pepperoni, black olives, mushrooms, and mozzarella cheese.

Last week I was lazy and purchased frozen bread dough. I thawed it out and made a pizza for my wife, and myself. I took a suitable chunk of dough and worked it to fit my 10 inch cast iron Grizwold CI pan, plus an extra two inches. I rolled the excess around tubes of string cheese, then covered with my own pizza sauce, made from tomato paste, crushed tomatoes, onion, and a healthy 2 tbs. dried oregano. I laid it on just a bit thick. Next came the pepperoni (finally found a brand with great flavor, happy, happy, joy, joy). Then came browned and crumbled cudahge sausage, then black olives, then mushrooms, and finally, mozzarella to cover. I placed it all in a 130 degree oven with my DW's to let rise. After 20 minutes, I fired up the oven to 425 and put in the pizzas. Twenty minutes later I was awarded with a thick, yeasty, and wonderful stuffed crust, with cheese oozing out. And the toppings, well I have been waiting for that perfect bite for a couple years now. I had to use someone else's dough, but the pizza was worth putting away my pride and saying someone else can do it better.

Finally, a great pizza made in my oven.

I will get that homemade crust perfected yet. It'll come.

Seeeeeeya; Goodweed of the North
Goodweed of the North

As a friend of mine Would say to you.

No pics it didn't happen :)


I was a little bummed not to see any pizza pics.

It does sound good though.
__________________

__________________
The OutDoor Chef is offline   Reply With Quote
Reply

Tags
pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.