My turn for Pizza


 
Clint

Clint

TVWBB Olympian
I've been watching everyone else make pizzas & finally gave it a shot! I used Barb D's dough but instead of unbleached all purpose flour I used 35% of that & 65% whole wheat.

Here's 2 mushrooms, 1 small pasilla pepper, & 4 oz spicy Italian sausage:
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I didn't use a pizza sauce, I thought I'd smash a tomato in the molcajete or use a little spaghetti sauce but I went with some tomato paste (thick & a little too strong of a flavor).

I put down about 4 oz pepper jack / colby jack mix, then the topping (forgot to add raw red onion slices)
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and then another 3 oz pepper/colby jack mix.

I thought I might make a calzone trying to get the pie off the peel!
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After about 9 minutes @ ~475f
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My plate :)
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I've had a cold or flu for the last week. I've been trying to stretch my legs & lungs a little so I took Roxy on a hike kind of close to home. I really don't know why the vet or my friends/neighbors would call her fat, but she's not as fast as my old labs were, her pads wear out (I wrapped them today).....
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Here's a short clip of miss piggy coming down a steep section of trail (I call her that 'cause her hair is short & her skin is pink...and she makes funny noises)

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Clint said:
I've been watching everyone else make pizzas & finally gave it a shot! I used Barb D's dough but instead of unbleached all purpose flour I used 35% of that & 65% whole wheat

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Click to expand...

You pizza looks fantastic, I might have gone just a tad longer, gotten the bottom a little more tanned. None the less, excellent pizza my friend

Bummer about the cold/flu - time for some hot-toddys

I love your hiking area, some great places. Pups is looking good

Get well soon
 
Clint you are truly one of a kind. i love your pizza toppings, not your traditional pie. The pizza looks delicious! I hope you are feeling better. I'm a big dog lover so your pics and film to me are really cool. Great pizza, sure puts mine to shame!
 
Sorry Clint but because I consider myself a pizza expert (I keep on going allround Rome and Naples looking for the best pizza ever) I want to help you to improve your final result.
Your turn in pizza looks a little bit pale and over loaded.
 
Sounds like you have that thing that's going around, I'm still coughing from it two weeks later :-( I worked in a pizza shop when I was in school, I remember a couple of tricks. Loosely sprinkle cornmeal under your pizza, throw some on the counter, the peel and on the stone, that's the secret to not having it stick, unless you like the calzone, they're good too. It will also help it brown. When I take my pizza out I like to brush olive oil around the crust right away and it turns it a beautiful brown color:-) Good 1st try Clint, thanks for sharing
 
The pie looks mighty tasty Clint. It took me a few times to get it where we like them and it has now became our preferred way of making pizza
 
Thanks for the comments everyone :)

I took it off a little early because it looked "done enough", and the side where I tugged to get it off was pulling up away from the stone.

Suggestions on sauce? I got a pizza cookbook last week but I've barley got past the introduction so far....

Enrico's pics & suggestions are most welcome too! I've never been to Europe or Italy and I hope to remedy that someday, but I've had friends who spent months over there & told me stories about the good over there vs ours.

I haven't done home-made pizza since early last year..... this is 100% whole wheat crust,,,,,, I think it's homemade mozzarella too.

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I think this is sauce from my friends' garden - we grilled the dough a little before topping:
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I've only done homemade crust a few times - I normally use Papa Murphy's on the grill..... Not all that often though:
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Great looking pizza and glad you like the recipe for the dough. Its about time for us to make some more also.
 
Rich Dahl said:
Pizza looks good Clint. How did you like the AP flour and wheat combination? Might want to try that.
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Pretty good! I was able to roll it very thin, no problems whatsoever. Flavor is good (I just dug into the 2nd half now), texture crisp I'm used to 100% whole wheat so......


Barb D said:
Great looking pizza and glad you like the recipe for the dough. Its about time for us to make some more also.
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I have the feeling I'll be making a few too :)
 
Imo, you should look for some (just some) charred pasta that makes ore tasty every thing.
About over loading, imo, if you use less ingredients You will taste those better and the pasta will become/remain less mushy
 
Clint said:
made a couple more pizzas tonight:
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New name: Out with Wingman, in with Pizza Dude! :) You made some seriously good pizza my friend. It looks like the first batch was on the gasser while this latest batch, on the kettle?

I like the idea of putting the cheese balls on top of the pizza
 
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