So my wife and I have started making our own pizzas. To be honest, she's the baker in the house so she's doing the vast majority of the work. She makes the dough from scratch. Makes the tomato sauce. I'm growing the tomatoes and basil.
Until I get around to building our pizza oven (need to finish the greenhouse first), we're doing them on the propane grill.
Nothing special here. It's a regular cheese pizza.
I didn't really care for this. Perhaps if the mozzarella were cut a bit thinner and the tomatoes partially dehydrated so they weren't quite as juicy I'd feel differently.
Buffalo chicken pizza
Buffalo wing sauce, blue cheese crumbles, red onion, and chunked chicken pre-cooked with the wing sauce put on the chicken after it cooks.
The last time around we also made a barbecue chicken pizza, but it appears I erased the picture I took of it. We had Sweet Baby Ray's barbecue sauce on it the base, chicken cooked similarly as the buffalo chicken mentioned above, caramelized onions, and some blue cheese crumbles on top. If (more like when) we make it again, I think I'd like to try one of the other SBR sauces. Maybe hickory and brown sugar.
Last Edit: Jul 26, 2020 7:15:54 GMT -5 by Poopface
It's things like this that kept me out of the really good schools.
Nice work man! Share some pizza oven photos when you, built it, I'm totally interested in it!
What's the only thing better than homemade pizza?
Homemade mini pizzas!!!!
When making mini pizzas, well, it's time to go out of scale loco and use all the ingredients you have in your fridge, pantry and growing around your house.
The results of my madness, 4 types of pizza:
1. Margareta - tomato sauce, high fat hard cow cheese, olive, olive oil, salt and pepper all before baking. A pinch of dry oregano after it's baked.
2. Vegetariana - tomato sauce, same cheese, olives, olive oil, prebaked and marinated with olive oil and salt and pepper cherry tomatoes, onion and zucchini. A pinch of dry oregano and a spoon of sour cream after baking.
3. Mediterrana - tomato sauce, same cheese, extra hard dry cow cheese, olives, olive oil, Sour caper, prebaked cherry tomatoes, parmigiano, salt andpepper,. After it's baked, chopped prosciutto , pinch of dry oregano, sour cream and fresh basil leaves.
4. Panonica - Tomato sauce, same cheese as above, dry hot sausage, finely chopped bacon, olives, olive oil. After it's baked, pinch of oregano, sour cream and eggplant-bullhorn pepper pesto.
Trick i learned on how toget really fluffydough,. After you finish adding ingredients, leave your pizza to rest at a room temperature for at least 15minutes to.grow and relax. Then put itin hot oven. As hot as it gets, mine can get to 250 degrees C, and I leave them in around 5 minutes. When you see the middle of your pizza boiling, pizza is done!