It was a nice summer evening here with some friends over. 4 pizzas planned and a few steamers in the cast iron pan. I had plenty of time to fire the oven with white cedar and sugar maple. It was really ready by the time I was ready to cook. Just one firing picture. First up was Italian sausage. I uded a no rise crust recipe that was great. Second was portabella mushroom, sausage and garlic. Third was a barbecue chicken with onion. Last one was a half cheese and peperoni. After seeing Paul bunion 's clam thread, I steamed some clams in white wine, garlic and onion for about 10 minutes. These turned out fantastic. I turned them in the skillet and spooned the wine over them while cooking. I covered them in foil for a few minutes. To make sure they steamed.
Oooooh and I haven't had breakfast yet. That BBQ chicken and onion looks so good and the mushroom, sausage, garlic and the italian sausage and the........ they all look great.
I just wear a bib anymore when I look through Jon's posts. Easier than getting out the mop. fishingpol , those look like they rose quite well, despite the no rise recipe.
Well, the dough had to rest before stretching. Then there was some chicken wings that we ate in the meantime. Then we were all talking and hanging out. So there was some time lapse between mixing to cooking. It was a new recipe for me, so next time I will cut a little yeast out. But to mix it and not wait for the rise was great. I am still working on finding a flat crust recipe.
I unprefer flat crust pizza (however, it's still pizza, so I'd still eat it). I'm sure I'll still drool when you post those pics though.
I like the regular crust too. Every once in a while I like the Chicago style thick crust pizza on the opposite end of the crust spectrum. Its' all good no matter how you slice it...
