Damn you...now I want pizza. Better yet, I want to build an entire wood-fired pizza oven in my backyard grotto...which also needs built lol
Overlooked the original pizza..Marinara. The simplest, yet most difficult to pull off. My first attempt. Acceptable but more work is needed. More specifically...humility!
23 pounds of flour, gallon and a half of water, and four ounces dry yeast. Can you tell I worked in a restaurant or two? My friends make fun of me because I actually like thin crust Pizza Hut Meat Lovers.
As I recall, the Boboli crusts weren't bad if you didn't have a lot of time nor wanted to make your own crust.
Thought I'd add some pizza action this weekend. This is becoming a hobby on its own. Deceptively difficult this pizza thing. Once you think you have it down, you manage to screw up a few. Luckily, the disasters happen less and less with a little practice.
Makes it easier to slide on and off the peel like small ball bearings. Also gives the crust great texture. The best pizza I had was in Volterra in Tuscany and the pizzaiolo there shared that trick with me. I mix half flour with half polenta.
@STANDY he's at it again. @killer67 are you a pathological liar? You've already been called out for trying to pass off random pictures of a hedgehog as your own in the pet thread now you're trying to pass off random pizza images as your own. https://www.thekitchn.com/cauliflower-pizza-266115