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TMO's Pizza Port

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Yesterday was Pi Day so of course my engineer bound twin nerds wanted pizza pi’s! I’m getting the dough more round and this is the Safeway dough. We all agreed I need to make the drive to Trader Joe’s for dough for our next pizzas.

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Grant 302

basic and well known psychic
Forgot to post...from last Saturday:
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par-baked shell:
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Crust was extra crispy on the surface and took almost double the time to brown. Good, but not worth the effort. Hardly any of the sourdough taste came through. It was thinner than usual and still had a decent rise with the par bake.

I might try sourdough again sometime with a thicker crust and prepare it like a regular sourdough but maybe 3/4" thick or so. Might need to use a stone and parchment to skip the par bake.
 
2,199
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Started back up. I did a good spread on Super Bowl and had six different options. Today was pear, Gorgonzola, and some other vegetarian crap. It was tasty.
I stuck to one of my “go to” pies.
Chicken, bbq sauce, Italian 4 cheese, red onions, mushrooms, and red onion. I went way too heavy on the bbq sauce but still had great flavor.
 

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byronj, I applaud you making your pizzas trying different ingredients and combinations of them. I'm stuck in the same sausage, onion, pepperoni, pepper, bacon, mushroom mode, but I'm OK with that and so is my Hon...Chicken and BBQ sauce is a new twist, I'll have to admit....Carry On!!
 
2,199
1,065
Bay Area
byronj, I applaud you making your pizzas trying different ingredients and combinations of them. I'm stuck in the same sausage, onion, pepperoni, pepper, bacon, mushroom mode, but I'm OK with that and so is my Hon...Chicken and BBQ sauce is a new twist, I'll have to admit....Carry On!!

Try it, and try the pear with Gorgonzola. It’s great.
 

Grant 302

basic and well known psychic
Nice work @byronj !
Just standard pies for our house last night:

46570689915_47268626bb.jpg

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About as thin as I can make it...Kids' pie had nearly double the dough. Maybe about 5-6 oz for the dough ball:
47485893491_335b209c70.jpg
Slash cut the outer ring on this one to help the crust rise.


More dough production:
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Grant 302

basic and well known psychic
That's the idea. Fuel the growing ones. I don't need more carbs in my diet!

I don't do olives in the house often. Nobody else eats 'em! I usually prefer them on veggie pies and that's not the norm around here.
 

TymeSlayer

Tramps like us, Baby we were born to run...
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Try green olives sliced with artichokes and chicken with a nice alfredo sauce. A few bacon bits to boot. I've had it somewhere before but don't recall from whom.
 

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