I give you his and hers pizza.
I used the remaining half of the dough from last night. I opted to try a sheet-pan pizza as I had so much trouble making a circle last night. Ironically, I started out making a pretty good circle this time!
Toppings were the same for me.....pepperoni, Italian sausage, and serranos. Her side had just Canadian bacon cut into triangles along with pineapple. Both sides had shredded mozzarella and the Muir Glen crushed tomatoes mixed with a head of garlic I roasted earlier in the day. I did change the dried basil in the sauce for dried oregano, which I think I prefer.
Into a 500 F oven it went for twelve minutes. As expected, the crust wasn't as crisp as it was last night when I did it in the cast iron. (I also upped the temp 25 degrees to see if that would help, but I don't think it had any appreciable effect.)
It's also the right amount of dough (~9 oz) for a 1/4 sheet pan pizza. I tend to prefer thinner crust pizzas.
Still, this is really good pizza. I don't think I'm going to be touching Papa John's again.
BTW. the sausage is amazing. It is Johnsonville Hot Italian Sausage and you slice it down the back and peel it out of the casing. Crumble it into a cast iron skillet. Dust with crushed fennel seed and hot pepper flakes. Cook until mostly browned (as it will finish cooking in the oven on top of the pizza.) Incredibly tasty!
Here it is precook....
And post-cook....
I used the remaining half of the dough from last night. I opted to try a sheet-pan pizza as I had so much trouble making a circle last night. Ironically, I started out making a pretty good circle this time!
Toppings were the same for me.....pepperoni, Italian sausage, and serranos. Her side had just Canadian bacon cut into triangles along with pineapple. Both sides had shredded mozzarella and the Muir Glen crushed tomatoes mixed with a head of garlic I roasted earlier in the day. I did change the dried basil in the sauce for dried oregano, which I think I prefer.
Into a 500 F oven it went for twelve minutes. As expected, the crust wasn't as crisp as it was last night when I did it in the cast iron. (I also upped the temp 25 degrees to see if that would help, but I don't think it had any appreciable effect.)
It's also the right amount of dough (~9 oz) for a 1/4 sheet pan pizza. I tend to prefer thinner crust pizzas.
Still, this is really good pizza. I don't think I'm going to be touching Papa John's again.
BTW. the sausage is amazing. It is Johnsonville Hot Italian Sausage and you slice it down the back and peel it out of the casing. Crumble it into a cast iron skillet. Dust with crushed fennel seed and hot pepper flakes. Cook until mostly browned (as it will finish cooking in the oven on top of the pizza.) Incredibly tasty!
Here it is precook....
And post-cook....
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