Friday Night Pizza
- Thread starter bigboxes
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I decided to make a couple pizzas for the wife and I for NYE. Hers was pretty basic with just onion and pepper. Mine has hand sliced pepperoni and jalapenos. I also used some cream cheese and mozzarella that I had cold smoked a few weeks ago and I finished it off by drizzling some hot honey straight from my friend's own hives. I'm eating a slice as I type this and I think it's the best pizza that I've ever made
You're the manRoasted grape tomatoes, sauteed mushrooms, chopped onions, BACON, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella and provolone
The char at the bottom isRoasted grape tomatoes, sauteed mushrooms, chopped onions, BACON, (my own) tomato sauce, fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella and provolone
The wife was out of town this weekend so I made a couple pizzas all for myself...and a pepperoni for my son.
I wanted to use some more of my smoked cheeses. I started by spreading some smoked cream cheese on both crusts before I put my homemade sauce on. Then I used a blend of smoked mozzarella and smoked hot pepper cheese. The one on the left has bacon, Canadian bacon, jalapeno and pineapple (it belongs on pizza). The one on the right has bacon, spicy Italian sausage, hand sliced pepperoni and a little onion and red bell pepper. In the past, I had just put chunks of cream cheese on the pizza. Spreading it all over the crust made a huge difference.
I wanted to use some more of my smoked cheeses. I started by spreading some smoked cream cheese on both crusts before I put my homemade sauce on. Then I used a blend of smoked mozzarella and smoked hot pepper cheese. The one on the left has bacon, Canadian bacon, jalapeno and pineapple (it belongs on pizza). The one on the right has bacon, spicy Italian sausage, hand sliced pepperoni and a little onion and red bell pepper. In the past, I had just put chunks of cream cheese on the pizza. Spreading it all over the crust made a huge difference.
Looks greatThe wife was out of town this weekend so I made a couple pizzas all for myself...and a pepperoni for my son.
I wanted to use some more of my smoked cheeses. I started by spreading some smoked cream cheese on both crusts before I put my homemade sauce on. Then I used a blend of smoked mozzarella and smoked hot pepper cheese. The one on the left has bacon, Canadian bacon, jalapeno and pineapple (it belongs on pizza). The one on the right has bacon, spicy Italian sausage, hand sliced pepperoni and a little onion and red bell pepper. In the past, I had just put chunks of cream cheese on the pizza. Spreading it all over the crust made a huge difference.
I made a bad batch of dough last week. The pics of that pizza were pretty, but I didn't like the taste of the crust. I threw out the rest of the dough the next day. I had to make another batch this week. I also didn't like the sauce that I had previously made. I used regular Hunt's tomatoes when I couldn't find an affordable San Marzano variety. Those are fine for other things, but not for my pizza sauce. Thankfully, today I found a good deal on actual San Marzano tomatoes from Italy. Makes all the difference.
I'm back on track this week. The crust was great, as was the sauce. Hot Italian sausage and sauteed onions, (my own) tomato sauce, fresh grated parmesan, fresh shredded low moisture whole milk mozzarella and provolone.
I'm back on track this week. The crust was great, as was the sauce. Hot Italian sausage and sauteed onions, (my own) tomato sauce, fresh grated parmesan, fresh shredded low moisture whole milk mozzarella and provolone.
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5-cheese white pizza. Olive oil, oregano, fresh pressed garlic, fresh grated Parmesan and Romano, fresh shredded low moisture whole milk mozzarella, provolone and smoked Gouda. Drizzled with olive oil. Topped with fresh grated Romano. Super thin and crispy. Sooooo good!
Meatball parm pizza! I made the meatballs before work on Thursday. Sliced some up today. Did a subtle change this week. I used semolina as a dusting agent on both sides instead of just the bottom. I like the results. Nice and cripsy on the outside and a great gluten structure inside that is soft and springy. Sooooo good!
Meatballs, fresh grated parm on top, (my own) tomato sauce, fresh shredded low moisture whole milk mozzarella and provolone.
Meatballs, fresh grated parm on top, (my own) tomato sauce, fresh shredded low moisture whole milk mozzarella and provolone.
Dang yeah that one looks awesomeMeatball parm pizza! I made the meatballs before work on Thursday. Sliced some up today. Did a subtle change this week. I used semolina as a dusting agent on both sides instead of just the bottom. I like the results. Nice and cripsy on the outside and a great gluten structure inside that is soft and springy. Sooooo good!
Meatballs, fresh grated parm on top, (my own) tomato sauce, fresh shredded low moisture whole milk mozzarella and provolone.
San Marzanno sauce?Shortened the bake time today to 7 minutes total. Fresh sliced pepperoni, fresh sliced Serrano peppers, (my own) tomato sauce, fresh shredded low moisture whole milk mozzarella, provolone and smoked Gouda!
Shortened the bake time today to 7 minutes total. Fresh sliced pepperoni, fresh sliced Serrano peppers, (my own) tomato sauce, fresh shredded low moisture whole milk mozzarella, provolone and smoked Gouda!
Man you should sell that **** lol. Every time I see Friday Night Pizza it's an immediate click from me. Love seeing these. A bit jealous being honest.
Holla
That's very kind of you. Follow me on Reddit if you'd like. I keep evolving. You guys are getting this first. Tomorrow, Reddit gets it. Here... check out the undercarriage.
That's very kind of you. Follow me on Reddit if you'd like. I keep evolving. You guys are getting this first. Tomorrow, Reddit gets it. Here... check out the undercarriage.
Say less...
Holla
This week, I went traditional (American) and made a pepperoni and cheese. Hand-sliced pepperoni, (my own) tomato sauce (made fresh Thursday night), fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella and provolone. Topped with crushed red pepper. 72-hour cold fermentation. Fold out some of the bubbles yesterday. Reballed. Pizza today. 8-minute bake (high broil final 2 minutes). BAM!
looks amazingThis week, I went traditional (American) and made a pepperoni and cheese. Hand-sliced pepperoni, (my own) tomato sauce (made fresh Thursday night), fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella and provolone. Topped with crushed red pepper. 72-hour cold fermentation. Fold out some of the bubbles yesterday. Reballed. Pizza today. 8-minute bake (high broil final 2 minutes). BAM!
You do some great stuff with a regular oven!
I have the Ninja Woodfire and I really need to use it more.
This week, I went traditional (American) and made a pepperoni and cheese. Hand-sliced pepperoni, (my own) tomato sauce (made fresh Thursday night), fresh grated Parmesan, fresh shredded low moisture whole milk mozzarella and provolone. Topped with crushed red pepper. 72-hour cold fermentation. Fold out some of the bubbles yesterday. Reballed. Pizza today. 8-minute bake (high broil final 2 minutes). BAM!
There you go again !! Dammit man you do know how to make a dude hungry! Great looking pie! If it tastes half as good as it looks I'm sure you thoroughly enjoyed it.
Holla
