Okay I wasn't exactly sure I was going to post a thread about this becuase I've seen a couple other pizza threads, but I figured I'd elbow my way in.
First get your ingredients together:
·Dough. I didn't make it myself. Yeah its sorta cheating, but I bought premixed dough from Trader Joes for $0.99. Tough to beat, tasty too.
·Tomato Paste
·Tasty Italian Herbs (I used italian seasoning, savory, marjoram, oregano, whatever I felt smelled like I would like it in pizza. Oh yeah, and some chili powder for the sauce.
·normal pizza toppings. (meats, cheeses, etc)
·beer (goes without saying)
·corn meal
·flour for rolling out the dough.
·olive oil
*protip: buy good quality shit. I get real canadian bacon, from a meat counter, cut off of a cured pork loin. Same with the pepperoni, from a real meat vendor, not the hormel packaged BS. You will be happy you did this.
Get your tools out:
·Oven at 500°
·Pizza Stone (required)
·Large Wooden Pizza Peel
·Large Metal Pizza Peel
Local Restaurant supply store carried both.
Make your sauce.
I used all the spices I listed above, tomato paste, water to consistency, salt (lots of salt), and garlic powder. its all to taste, but tomato paste needs a LOT of seasoning to get it to a good pizza sauce taste level. Garlic powder is a MUST.
Drink Beer.
Repeat This step many times.
Roll out your dough.
I let the dough warm up to room temp for about 45 minutes, gives it a few air bubbles but it rolls so easy.
Dust the wooden peel.
The cornmeal will help the dough slide off onto the pizza stone. I always roll the dough out on a wooden board and put it on the peel afterwards, you can adjust technique as you prefer.
Oil the Crust.
Putting a little bit of olive oil on the crust with your handy dandy silicon food brush, you can make a nice crispy browned edge of crust without getting greasoggy from your pepperoni.
Sauce the crust.
Pretty self explanitory, but try to make the sauce go out to the edge.
Put toppings on pizza.
This is the canadian bacon/pineapple pizza. Turned out really damn good. (see, the canadian bacon is shaped like a porkloin, not bologna).
Put in oven on pizza stone at 500° for 11 minutes.
Here's the pepperoni pizza going in the oven. (check out my awesome centering). Shake the wooden pizza peel a few times to loosen the pizza before you try to slide it off, it takes a few times of doing it to get good at it, but it gets easy.
Use metal peel to remove pizza.
See now isn't that just a thing of beauty?
Be sure to drink lots of beer and your pizza will always taste good.
Pizza Making Supervisor
Continually observant for quality control infringements.
First get your ingredients together:
·Dough. I didn't make it myself. Yeah its sorta cheating, but I bought premixed dough from Trader Joes for $0.99. Tough to beat, tasty too.
·Tomato Paste
·Tasty Italian Herbs (I used italian seasoning, savory, marjoram, oregano, whatever I felt smelled like I would like it in pizza. Oh yeah, and some chili powder for the sauce.
·normal pizza toppings. (meats, cheeses, etc)
·beer (goes without saying)
·corn meal
·flour for rolling out the dough.
·olive oil
*protip: buy good quality shit. I get real canadian bacon, from a meat counter, cut off of a cured pork loin. Same with the pepperoni, from a real meat vendor, not the hormel packaged BS. You will be happy you did this.
Get your tools out:
·Oven at 500°
·Pizza Stone (required)
·Large Wooden Pizza Peel
·Large Metal Pizza Peel
Local Restaurant supply store carried both.
Make your sauce.
I used all the spices I listed above, tomato paste, water to consistency, salt (lots of salt), and garlic powder. its all to taste, but tomato paste needs a LOT of seasoning to get it to a good pizza sauce taste level. Garlic powder is a MUST.
Drink Beer.
Repeat This step many times.
Roll out your dough.
I let the dough warm up to room temp for about 45 minutes, gives it a few air bubbles but it rolls so easy.
Dust the wooden peel.
The cornmeal will help the dough slide off onto the pizza stone. I always roll the dough out on a wooden board and put it on the peel afterwards, you can adjust technique as you prefer.
Oil the Crust.
Putting a little bit of olive oil on the crust with your handy dandy silicon food brush, you can make a nice crispy browned edge of crust without getting greasoggy from your pepperoni.
Sauce the crust.
Pretty self explanitory, but try to make the sauce go out to the edge.
Put toppings on pizza.
This is the canadian bacon/pineapple pizza. Turned out really damn good. (see, the canadian bacon is shaped like a porkloin, not bologna).
Put in oven on pizza stone at 500° for 11 minutes.
Here's the pepperoni pizza going in the oven. (check out my awesome centering). Shake the wooden pizza peel a few times to loosen the pizza before you try to slide it off, it takes a few times of doing it to get good at it, but it gets easy.
Use metal peel to remove pizza.
See now isn't that just a thing of beauty?
Be sure to drink lots of beer and your pizza will always taste good.
Pizza Making Supervisor
Continually observant for quality control infringements.