National Pizza Day...
- Thread starter inkjunkie
- Start date
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i honnored it yesterday and will again later this week . should be a week long deal , lots of damn good pizza pies out there . to hard to squeeze them all in one day , lol .
looks tasty, I bet it is good eating. is that pepperoni I see all smothered with cheese and ham? recipe please !
inkjunkie
Well-Known Member
It was indeed pepperoni. Will post the recipe....
Back in Time
Well-Known Member
What do you use for your crust ?
HemiMark
Well-Known Member
Pesto with chicken, diced tomatoes, provolone and mozzarella.
inkjunkie
Well-Known Member
All recipe that Ernestina found on the King Arthur site...
Kitty and I celebrated by patronizing our favorite local family owned pizza joint. Chevy's Pizza. lol Chevy is the girl's name that owns it.
inkjunkie
Well-Known Member
The Easiest Pizza You'll Ever Make Recipe | King Arthur Flour
Ernie pretty much follows the dough part. Including the olive oil brushing. She uses a white pizza sauce. It is called DJ ROMA Classic of White Pizza sauce. Adds some pesto. She sprinkles it with the King Arthur Pizza Spice. No chorizo on this one, we just ran out of the 40 pounds of Frys Beef Chorizo from my last trip to AZ. lots of pepperoni and smoked cheese.
We use one of our,Big Green Eggs. One pizza stone as a fire block. Another pizza stone on top. Yesterday the top stone read 725* on an infrared thermometer. Only took about 6 minutes to cook.
Sure @HemiMark may have some thoughts....but I think that cooking on a 600* pizza stone makes a better pizza than cooking at a lower temperature. Several of our pizzas have been cooked at 500*. The toppings end up getting overdone vs cooking at 650* and up. At the temperature the toppings generally end up being cooked the same time the crust turns golden brown. But this may be a Big Green Egg thing...
We have found that brushing the crust with oil olive prior to purring the sauce/toppings on really helps with getting the crust that golden color.
One final thing. No doubt @HemiMark may have some insight here. When using the King Arthur dough recipe you can't make the pizza ahead of time. It ends up very wet, almost impossible to get it on a pizza stone. We have tried a store bought dough. This is not a problem with it. But the store bought dough tastes like cardboard compared to the KA. Once you figure out the dough you very well may never bring home a "take & bake" pizza. While back we bought one home from Costco. Dough was very dry...tasted very similar to the store bought dough.
I am aware that a couple members here ridicule me for my cooking posts. You 2 can kiss my ....
Dang it Doug, you did it again. I remember the last thread about this a year ago. It made me hungry then and again now.
mopowers
Well-Known Member
Not a big pesto fan, but damn, that pizza looks professional!
Bigdummy
Not a Nova
I had 2 slices from some Fellas from Brooklyn in Haltom City Tx
HemiMark
Well-Known Member
IT ALL LOOKS GOOD !
inkjunkie
Well-Known Member
Damn it Mark....now I am craving pizza again....just wish Ernie would get over that pizza has to have pepperoni on it.
When I lived in Jersey we had a pizza place around the corner...Vics.... he made some great food. Made his own sauce, when he had the tomatoes for it. He grew them at home. Plants were over 6 feet tall. Seeds were from Columbia. Vic had a stroke. A couple bought him out. Changed the name to Loveys. She made a killer Stromboli. Most places back there sold a "stuffed pizza". Was a regular pizza with a second crust on top. She actually put 2 pizzas worth of toppings on it. If you got it delivered they bought it on a piece of plywood.
Best pizza I have ever had..
Star Tavern World Famous Pizzeria
Only ate here a handful of times but wow...
mopowers
Well-Known Member
Welp... That explains it then! lol
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