Pizza?

[La Quinta]

I made a pizza tonight that I thought may be worth sharing...made a fattie the other day...(Jimmy Dean hot sausage stuffed with jalapenos, pepper jack cheese, "smushed up" lil smokies, onions and cherry peppers...wrapped in bacon and smoked)!! It was uh...warm...to say the least!! :) We had some left over turkey meatballs that I sliced up (no I didn't smoke them..) I painted the pizza dough with olive oil and gran garlic (top and bottom) and put it in a pre-heated 375F oven for 15 min. (I like a crunchy bottom). Then I painted the top of the "pre baked" dough with Iceman sauce and loaded on all of the fattie slice (diced), onions, and sliced meatballs on top. I dolupped a little more Ice sauce on top.......dusted again with granulated garlic and added mozzerella cheese...again dusting with garlic (yes again) and a little drizzle of olive oil. 375 degrees in the oven for 15 minutes (maybe longer to the degree you like you cheese browned). It was awesome. The beauty of pizza huh?

[Arcs_n_Sparks]

Whoa, sounds like fusion energy is about to happen.....   :D

E. O. Lawrence

[Gizmo]

LQ
Was that a store bought or home made dough?

[La Quinta]

It was home made...easy to do (as you probably know).

[acords]

I don't suppose you happened to snap a photo of the masterpiece.

[La Quinta]

Sorry accords...when it came out of the oven...the hubby cast me aside and started eating like a madman!! It was gone in but moments!!:)

[Gizmo]

It was home made...easy to do (as you probably know).

I guess my Italian friends have scared me off from making my own for now.  For the ultimate pizza dough, they speak of the proper type of flour (high gluton or something) that is needed or at least preferred.  I was hoping to get a few lessons from the masters before going out on my own. 

[acords]

look for a good quality bread flour. 

[La Quinta]

Hey Giz...I use an "Italian Style" flour we order from King Arthur Flour. Their flours are great IMHO. Their yeast is great too. We learned our lesson using store bought (you never really know how long it's been around)...it's ok... but these are better I think. (But what do I know!!!) :)

[huhwhatliar]

When I make homemade pizza dough, I use Antico Molino Caputo pizza flour. Here is a link where you can order it.
http://www.fornobravo.com/store/Caputo-Tipo-00-Flour-p-1-c-23.html

Domenick

[Buck36]

That pizza sounds fantastic!

Pizza + BBQ flavors + plenty of garlic -> MY KIND OF EATING!!!

[Gizmo]

When I make homemade pizza dough, I use Antico Molino Caputo pizza flour. Here is a link where you can order it.
http://www.fornobravo.com/store/Caputo-Tipo-00-Flour-p-1-c-23.html

Domenick

I think I have heard of the Caputo flour before.  Will have to give the King Arthur and Caputo a try.

Thanks

[Consiglieri]

Giz: semolina flour?  That's basically pasta flour, if that's what they told you to use.

[Gizmo]

Don't think it was semolina.
The flour my friend mentioned sounded like the qualities in the Sir Lancelot Hi-Gluten flour from King Arthurs but it has been a while since we spoke.  His family was in the restaurant business (Italian) and did a lot of pizza as well.  They are now in the winery business but they made a stone pizza oven in the back yard.

[iceman]

You'll really like the Caputo 00 pizzeria flour. That has been the best flour I've found to date for pizza pie.