What furom under which topic should I be ranting about pizza in?
Anyway I made pizza, I made a pretty simple dough, let it rise for an hour or 2 and then put it in the ice box for over night.
Then today I got a 12 oz can of skinned whole tomatos, blenderized them till it was pretty smooth put that in a non stick skillet, put in sugar (didnt measure, but tasted just a hint sweet) and let it simmer? slight boil but not enough to get the stove messy for a total of about 30-40 mins.
I had previously sliced my pepperoni, I sliced butten mushrooms, cut a red and a green pepper in half seeded it,rinsed it and then sliced it, (the next time I wont slice every thing into the same bowl, easier to put each thing on the pizza if you aren't trying to dig through the other stuff) then I added some basil, tarragon, oregano, lemon pepper and kosher salt, again I didn't meausure , i dumped some in and tasted it. Then I grated some mozzeralla, Colby jack and monterey jack.
Olive oil on my cast iron pizza pan, floured it with corn meal.
Dumped my dough on the cutting board, floured of courxe, then me the rolling pin and the dough had a fight and it didn't quite work. Every time i got it strechted it stuck to the board. So I got the best compromise between size and being stuck and got it on the pizza pan. Then i found my little mini rolling pin and built up the placed that were to thin.
I dumped the sauce on, the cheese, the peppers, some chopped onion/peppers, the mushrooms and finally the pepperoni.
In the already hot 500 degree oven and 20 mins later i remember that the back of my oven is hotter than the front.
In any case the pizza was a success.
The next time I will slice everything instead chopping the onions. And I will try some different cheeses like munster or provolone. And really I think I will slice the cheese instead of grate it. Might get better coverage.
Anyway I made pizza, I made a pretty simple dough, let it rise for an hour or 2 and then put it in the ice box for over night.
Then today I got a 12 oz can of skinned whole tomatos, blenderized them till it was pretty smooth put that in a non stick skillet, put in sugar (didnt measure, but tasted just a hint sweet) and let it simmer? slight boil but not enough to get the stove messy for a total of about 30-40 mins.
I had previously sliced my pepperoni, I sliced butten mushrooms, cut a red and a green pepper in half seeded it,rinsed it and then sliced it, (the next time I wont slice every thing into the same bowl, easier to put each thing on the pizza if you aren't trying to dig through the other stuff) then I added some basil, tarragon, oregano, lemon pepper and kosher salt, again I didn't meausure , i dumped some in and tasted it. Then I grated some mozzeralla, Colby jack and monterey jack.
Olive oil on my cast iron pizza pan, floured it with corn meal.
Dumped my dough on the cutting board, floured of courxe, then me the rolling pin and the dough had a fight and it didn't quite work. Every time i got it strechted it stuck to the board. So I got the best compromise between size and being stuck and got it on the pizza pan. Then i found my little mini rolling pin and built up the placed that were to thin.
I dumped the sauce on, the cheese, the peppers, some chopped onion/peppers, the mushrooms and finally the pepperoni.
In the already hot 500 degree oven and 20 mins later i remember that the back of my oven is hotter than the front.
In any case the pizza was a success.
The next time I will slice everything instead chopping the onions. And I will try some different cheeses like munster or provolone. And really I think I will slice the cheese instead of grate it. Might get better coverage.
