Saturday Pizza and thank you!

[Jim McKelvey]

I've been experimenting every weekend with pizza. Usually read some details from TVWBB and then tweak my effort and give it a shot. Last week I asked for some help and Bob Sample was terrific in giving me lots of different possiblities to try. I made a few changes and below is this weekend's result.

Store bought dough since I was short on time

[/IMG]

Pepperoni pie on the peel - I used semolina flour on the peel to prevent stickage and burning as opposed to flour - worked terrific

[/IMG]

Out of the 600 degree kettle and resting

[/IMG]

Results were great - a hit with the whole family. I'd like the crust a little thinner and crispier, but the store bought dough was suffering a bit from inelasticity? not sure if I spelled correct! Thanks again Bob and to all the pizza cookers that have posted before!!

Happy cooking!

 

[J Causey]

Looks great, it's on my list to try. What kind of sauce did you use?

 

[Mike Coffman]

Great looking pizza Jim!

 

[Tony R]

Nice looking pie.

 

[Barry McCorkle]

Looks great!

 

[Kim Drana]

That pie looks real good!

 

[Jim Lampe]

Excellent pizza Jim! I'd eet that whole thing right now!

 

[Paul Kastner]

That looks way to good to share.

 

[Jon Des.]

Looks great. If the dough wasn't elastic enough (too much like bread, not chewy like you want) try another brand. Homemade dough is great, but that adds a lot to an already lengthy process.

 

[Tom Rotta]

Great looking pie Jim. I've been watching this post and taking notes. My one attempt at pizza on a kettle was so so. I hope to do better next time. I'd also like to get a thin crispy crust. If you ever figure it out the thin crust, let us know. I have a pizza dough recipe in the book that came with our bread maker. I may give that a try my next time out. Thanks for sharing your experiences.

 

[Morgan C.]

Great pie Jim!! Looks like your weekends of pizza making has paid off! Can I order up 2 to go? Please? I'm really hungry!!

 

[John Solak]

Nice pie!!

 

[Derek Stapleton]

Pizza looks great. Assume you used a stone?

 

[Gene Brownson]

Jim, we LOVE pizza!! Man that looks great!

 

[Jim McKelvey]

Thanks for all the comments folks! A couple of replies...

For J Causey - the sauce is as simple as can be...I take a 15oz can of Tuttorossa tomato sauce, add a teaspoon of sugar, and a few sprinkles of onion powder and basic italian seasoning blend. Mix together. I use sparingly - maybe 2-3 tablespoons. Freeze small batches of the rest. I really like it - good tomato flavor and no bitterness.

Tom Rotta - yeah, I am a thin crust person. Since I frequently get store bought dough it really is just a matter of luck and getting better at "stretching"! If I figure out the secret I'll let ya know.

Derek - I use a 16" stone from kitchen supply - I think it was $30 and so far is working very well.

Thanks - Jim