Man that thumbnail made it look like it was 80% crust
I was disappointed that it wasn’t the polygonal N64 pizza I first thought it was.
It looked like you photoshopped a pizza and whatever surface it was on to your white table. Legit took me 30 seconds to realize that it was toasted parchment paper.
Recipe? Please.
Sauce
- 6 oz tomato paste
- 15 oz tomato sauce (or use your own red sauce if you make that too. I do sometimes)
- 1t sugar
- 1-2 T oregano
- .5t garlic powder
- .5t onion powder
- .5t garlic salt
- Pepper to taste
Dough
- 2-2.5C bread flour
- 1C warm water (105F)
- 1T sugar
- 1T yeast
- 1T olive oil
- 1t salt
Water, yeast, and sugar in the bowl for 5 mins. Stir in olive oil. Add salt and flour starting with 2C and adding extra as necessary until smooth dough. Let rise 45 min or an hour.
The dough is also good for making garlic knots or braids if you like (20 mins @ 400F)
Pizza
- Dough
- Sauce
- Mozzarella cheese (I’m superstitious so I say grate your own. No anti-clumping ingredients that way)
- Toppings of choice (we did pepperoni, sausage (cooked), jalapeno, and yellow pepper)
Roll out flat flat crust. Sauce modestly. Cheese generously, add other toppings. For an extra touch, you can melt some butter with minced garlic and brush the crust.
The grill part will vary for set up, but this was on a pizza stone at ~650F (which is not hot enough, but it worked fine). Wipe the stone with hot water, add pizza on a piece of parchment paper. Rotate around the stone every 40 seconds until crust browns. With a cooler grill this took about 5 min. A real neapolitan style should be done closer to 800F and only takes 30 seconds to 1 minute.
Practice lol. First pizza is always a little weak, by the 3rd pizza they are better. Cook the kids pizzas first!
Bonus pic:
The weirdness of the table setting aside, that’s a damn good looking pizza. Only thing I have to critique is the pepperonis don’t look finished, but at the same time I tend to have the same problem making a small pizza at home. I’ll take an uncripsy pepperoni over a burnt crust any day.
I have to agree with you. The one in the main picture was my wife’s and I stopped when the crust was very brown on the bottom. The one I made for myself I crisped the toppings but burnt the crust.
That’s really why you gotta put the time in to get the oven hot. Next time I’ll start preheating earlier.
I thought that paper was your crust from the thumbnail. I was deeply concerned about your ability to stretch dough. Like maybe you had no arms and made a little depression in the doughball with your forehead and put all the toppings in it.
