Pizza

That should say it all.
I've been dying to do this all week, so I got the dough going today.
This has nothing to do with smoking stuff, or WFOs, or firepits, but it would if I had one.
Anyway, who doesn't like pizza. Don't raise your hand...you'll be booed.
Here's what I'm hoping mine will sort of look like...http://www.pizzamaking.com/forum/index.php?topic=576.0

Here's the dough right before it went into the fridge......

Wish me luck for tomorrow.

 

Tease. So wrong.

 

I KNEW you'd find this, Jon.

 

Another, almost mouth watering food thread! Soon to be mouth watering when the 'after' pics come out.
Looking good Dave

 

On the next episode of "As the Pizza Turns".........

 

Dough, part deux.

 

rising the dough correctly, me likey. I usually buy the dough ball fresh from the deli and do my own..... props!

 

Found out last Saturday at a little GTG with some friends that the local pizza joint sells dough for a buck.
What the heck am I doing making my own?
Oh, that's right, their dough isn't very gooder. Besides, I like to bake stuff.
Not in Jon's league, but I'm workin' on it.

 

Must be changing his avatar or something.

 

Um. These guys are going to be full of popcorn by the time the pizza is done.......... Not me.

 

We've been gone for almost 5 hours....not in my plan.
I'm doing a short R&R, then I'll start. The dough has only been out of the fridge about 1/2 an hour.
Here's a pic......

 

This is my first try with this type of dough, and I'm extremely surprised they used normal amounts in the recipe they show.
Usually, it's baker's %.
I don't have a scale to weigh ingredients, so this will be interesting.
Plain old Mozz in a bag, pizza sauce from a jar, pineapple pieces from a can, and bacon bits from a bag.
Simple, and gooder.

 

Unrelenting, eh' WS?
Perambulating to the pizza palace (AKA, the kitchen) presently.
Pics of pizza progress to follow.

 

So, this dough did not want to get spread/shaped w/o a fight.......so I stopped and stuck it in the oven.
Guess I showed it.
Here's the first one.......crust was a little underdone in the middle, so I stuck it back in after I took a slice for testing purposes. For the life of me, I couldn't find the cornmeal, so I used breadcrumbs and still ended up with an oblong pie.

 

Was the dough at room temperature? Looks good to me.

 

Looks good! I love home made pizzas. I'm going to be making one later on this week after seeing this mmmmm