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Updated Pizza!
Apr. 26th, 2017 08:47 pmAn update of this older pizza report, I now use this Epicurious pizza dough recipe, plus some rosemary and garlic powder. I suggest kneading for 5 minutes (set a timer) to get the right amount of gluten (stiffness to the crust). I still don't own a pizza stone, so I roll out the dough on a large cutting board using a rolling pin, then put flour on a 9x13" baking pan (flour so it doesn't stick), transfer the dough onto it, and squish up a little lip for the crust.
For toppings, I currently have my side be onion (1 bulb chopped), garlic (2 cloves thru a press), and basil (uh, some amount chopped). Both sides I put on mozzarella and sauce; on my side I interleave those with the veggies. Then I put on plenty of pepperoni on top of the cheese, sauce, and my veggies. And on T$'s side I squish in chunks of canned pineapple between his pepperonis.
Preheat oven to 450ºF (because Teflon / PFTE non-stick shouldn't be heated higher than this). Cook around 20-30 minutes, checking every 10 minutes or so. When it's done, the crust will be brown, the sauce is bubbling and dripping around the crust (and singeing where it overflows, but that's fine), and the pepperoni is past softening and is about to curl and brown on the edges.
For toppings, I currently have my side be onion (1 bulb chopped), garlic (2 cloves thru a press), and basil (uh, some amount chopped). Both sides I put on mozzarella and sauce; on my side I interleave those with the veggies. Then I put on plenty of pepperoni on top of the cheese, sauce, and my veggies. And on T$'s side I squish in chunks of canned pineapple between his pepperonis.
Preheat oven to 450ºF (because Teflon / PFTE non-stick shouldn't be heated higher than this). Cook around 20-30 minutes, checking every 10 minutes or so. When it's done, the crust will be brown, the sauce is bubbling and dripping around the crust (and singeing where it overflows, but that's fine), and the pepperoni is past softening and is about to curl and brown on the edges.
