12” CI pizza


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Made a few dough balls for a countertop ferment and rise. Then cooked off 3 of these 12” CI pizzas.

Nice simple and flavorful dinner. Less is more.

Italian San Marzanos, salt and olive oil for the sauce, low moisture mozz and a dash of pecorino.

Cooked in a very lightly oiled CI on the cooktop, then broiled in the oven till the edges were browned and finished on the cooktop for bottom doneness.

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Nice looking pizza Brett.
It does indeed look great.

We had a small pizza party here last night.
We made 4 sourdough pies, 2 on the Weber and 2 on a stone in the oven.
The crowd favorite was the most simple pie.

I'm still learning pizza and am digging the simple ones.
They even cook better for me.
 
Andy Kaminski said:
Nice looking pizza Brett.
It does indeed look great.

We had a small pizza party here last night.
We made 4 sourdough pies, 2 on the Weber and 2 on a stone in the oven.
The crowd favorite was the most simple pie.

I'm still learning pizza and am digging the simple ones.
They even cook better for me.
Click to expand...
Yeah, quality ingredients and simple toppings make for a great pizza. I wish I had fresh mozz but maybe next time. And some basil leaves.

The Roman pizza we had this summer reminded me that it’s all about the love of fresh ingredients.

Sourdough pizzas sound good. I ought to try that.
 
Last edited:
Looks really good.....I agree with the simple setup and using quality foods.....
My theory is, if the place you are going to eat at claims they have " the best pizza " or anything like that then order the margherita pizza....even for appy's and share it....that should tell you all you need to know.
 
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