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Been making pizzas for dinner lately about once a week now, I usually end up with an extra dough ball and this one I let proof an extra day since it was the smallest one of the batch. I hand-shaped it out for lunch today to about 9-10" and put on some homemade sauce (right up to the crust), a blend of mozzarella/cheddar/parm, and pepperoni and banana pepper for toppings. I've only got a basic brown pizza stone to work with in a regular oven, so I've got it in there with the broiler on @ 450° for 4 minutes, rotate it around halfway, then it goes for another 4 minutes. It gets a nice browning of the crust, and the tomato sauce on the crust either tastefully browns or infuses right into the crust.  Love to make a good za.
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Apr 22, 2024 01:12
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| # ¿ May 6, 2024 21:03 |
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