Another PIzza Cook

[Dwain Pannell]

I was in the grocery today to pick up a few things and saw some pre made Pizza Dough in the Bakery section of the store so thought I'd give it a try. Not exactly my kind of Pizza but it wasn't bad at all.

So...I started a chimney of KBB and put it in the charcoal baskets, but decided to grill the tomatoes and onions for a sauce.

Gave the veggies a spin and strained the juice

I started putting the cheese on but decided I should take a photo first then put the cheese on

Nice oven spring on this one

Walla:

Cheers!

 

[ChuckO]

Two words: Pizza Pizza

 

[Cliff Bartlett]

Beautifully done Dwain! Looks fantastic.

 

[Matt Rector]

Looks really, really good! Like the way you did the sauce.
What kind of system is that? Looks cool!

 

[russ olin]

Great looking pizza pie. Had one ourselves last night.

 

[Mildo]

Beautiful pizza!!!

 

[Craig Alumbaugh]

Looks pretty tasty to me

 

[JRAiona]

Beautiful pizza Dwain. Molto bene.

 

[Dwain Pannell]

Looks really, really good! Like the way you did the sauce.
What kind of system is that? Looks cool!

The sauce was simple: roma tomatoes and onions seared direct then chopped in a Tuperware manual food processor.

 

[Rich Dahl]

Great looking pizza Dwain! I make my own sauce too, but I'm going to give yours a try if I ever get the chance to use my kettle pizza setup....D@@@ winds.

 

[Clay Neubauer]

I've never gotten a crust that looks quite like that from my Pizza Kettle, it sure looks like a nice balance between crusty, fluffy, and flaky.

 

[Matt H.]

Looks great dwain. How long did it take the top of the pie to look like that?

 

[Barb D]

Awesome pizza Dwain! If the winds every stop we will be doing lots of pizzas.

 

[Nate Frost]

I love pizza posts!

 

[Dwain Pannell]

Looks great dwain. How long did it take the top of the pie to look like that?

About 8 min or so.

I did not ck the ingredients list on the bag of dough but I think oil and sugar were involved.

I've learned oil coats individual granules of flour, effectively lowering the total amount of gluten formed and thus creating a more tender finished product, even though it takes a longer time to bake than a neapolitan crust.

Sugar helps the crust to brown more evenly at lower oven temperatures. Without it, you'd end up with a paler, less flavorful crust.

 

[James Lake]

A fine looking pie....bet that tasted good.