Made me a big ol pie the other day.
Sourdough pizza dough a rising.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0932.jpg)
Punch it down and statrin to make a crust.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0933.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0938.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0939.jpg)
Some homemade Italian sausage right outta the freezer, warmed up a bit to get the casings off.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0941.jpg)
All cooked up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0942.jpg)
My last hunk of smoked mozz.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0943.jpg)
Building the pie, first the smoked cheese.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0944.jpg)
The sausage.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0945.jpg)
Some homemade pizza sauce.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0946.jpg)
A little more cheese.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0947.jpg)
Some CB.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0948.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0949.jpg)
A bunch of other stuff.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0950.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0951.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0952.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0953.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0954.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0956.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0957.jpg)
Trim off the extra crust and off to the oven.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0958.jpg)
Walla!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0966.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/100_0967.jpg)
GOOD STUFF!!
wow, that looks great.
WOW!
What's the difference between your IB and CB? :D
Quote from: squirtthecat on April 04, 2011, 03:20:22 PM
WOW!
What's the difference between your IB and CB? :D
I did say CB didnt I? ::)
The IB has more spices than the CB when I'm curing it.
Holy Smokes!!! That is the tastiest looking pizza I think I have ever seen. Wonder how it would taste if you mailed me a piece ;) J/k .. I'll have to give that a whirl sometime, never had deep dish pizza before
I'd high dive into that!!! :P
WOW.......we make pizza alot you made A home run very nice
seemore
Holy S*** Curt. Can you freeze a few of those and overnight them to me?
This pizza look AMAZING! Wow!
Quote from: DTAggie on April 04, 2011, 08:54:19 PM
Holy S*** Curt. Can you freeze a few of those and overnight them to me?
The shipping might kill us, there almost a pound a slice. :D
My stomach is now growling....grrr! Just looks sooooo good!
Pound a slice??? WOW
Sorry it took so long to respond, I had to get to the Dr's for more Lipitor!!!
D@mn this is awsome!!! 10 + ;D
I Don't suppose there's any leftovers either!
WOw so how long did you cook that sucker for? Man that is one fat pizza and cheezee :o
That is just plain art!!! A frigging master piece. You gotta share the recipe on that one. Man I can't wait to get back home and try this out. :)
I don't even like black olives but I'd hammer that! ;D
Quote from: devo on April 06, 2011, 03:51:11 PM
WOw so how long did you cook that sucker for? Man that is one fat pizza and cheezee :o
About 10 min at 450 F, shelf in the middle of the oven.
Quote from: iceman on April 06, 2011, 04:21:53 PM
That is just plain art!!! A frigging master piece. You gotta share the recipe on that one. Man I can't wait to get back home and try this out. :)
The only recipe I fallow is for the dough.
1 cup unfed sourdough starter straight outta the fridge
1/2 cup 100 F bottled water (My well water is high on iron)
2 1/2 cups unbleached all purpose flour
1 tsp unionized salt
1/2 tsp instant yeast
Allow dough to double in size then punch down and start to make into a crust, when it springs back cover and let rest about 15 min then work again, it will want to spring again, cover and wait another 15 min, then finish making the crust.
Cover the crust lightly with flour and fold in half top to bottom, dust with flour again and fold in half side to side. You should now have a triangle, place the triangle in the pan and unfold draping the extra dough over the sides and place a lid on top and allow to rest another 15 min.
Now its time to start making the pie.
I just kinda wing it when makin pizza, just add what I feal like at the time and make it look good. ::)
I could go in more detail in the morning ifin you want, Jack is making things difficult right now. ::)
THAT is funny ;D were did you find jack
seemore
Quote from: seemore on April 06, 2011, 08:35:57 PM
THAT is funny ;D were did you find jack
seemore
On the shelf, right next to my spices. ;D
That's not a pizza - it's a flippin' cake. (Want, want.)
I realize this is an old thread but I found it when googling Smoked Pizza in a Bradley.
You really only had to cook that thing for 10 minutes?
Will have to give this a shot for sure!