Ever since I bought a stand mixer I’ve been a dough making maniac. This is by far the best pizza I’ve made yet. I even made the sauce from fresh tomatoes. Pan pizza is my favorite and this beats all the local pizza places for under $5 a pie.
Toppings: Pepperoni, jalapeno, mushroom, red onion, and bacon.
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I started making my own pizza a couple of years ago. So much better than bought. (Although, I can’t seem to get the crust as thick)
Me too but what I don’t have is a pizza oven, which is how the restaurants make it taste good.
Try grilling it. Take your dough and use a silicone brush to cover one side with olive oil, slap it on the grill for 2-3 minutes, until the bottom is cooked and maybe starting to brown a bit. While that is happening, cover the top with OO. Once the bottom is cooked, flip the dough and add on your ingredients. Cook for maybe 5 minutes on medium to med-high heat. Until the bottom begins to char and the cheese is well melted. Serve!
Yup, when I dig the grill out of the snow, I’ll give it a shot. Sadly 4-6 months out of the year it’s not grill weather.
I went down the road to a steel shop and got them to cut my a 16 x 12 inch piece of half inch steel. Oiled it. Put the oven on 450 for 30 - 60 minutes to heat up and then put the pizza on top. Cooks in 10 minutes.
Have you tried making a Sicilian style dough? That should get thick and airy.
I looked up a recipe. I’ll give it a try.
Looks fantastic. Have a recipe? I’ve been meaning to try my hand at pan pizza for awhile
Dough (makes 3 pizzas in 11" skillet)
- 4.25 cups Bread Flour = $0.93
- 2.25 tsp Rapid-rise Yeast = $1.00
- 1.5 tsp Salt = $0.02
- 2 tbsp Extra Virgin Olive Oil = $0.36
- 1.75 cup Warm (115F) Water = Free
Total = $2.31
This dough recipe is for 3 pizzas in an 11" skillet. Mix all the dry ingredients, then mix in oil, then slowly mix in water. Knead for 10 min or stand mix for 5. Oil a large bowl and let dough rise covered until doubled 60-90min in a warm place. Dump dough onto a lightly floured surface and divide into 3 pieces.
Preheat oven 450F. In a cast iron skillet coat the bottom in olive oil then spread dough out to edges. If the dough want to contract a lot, let it rest for 5 min then press it out again. Cover with sauce, cheese and toppings
Bake for ~23 min until the cheese is melted and golden.
Take the skillet out of the oven and trace the edges with a knife to free the cheese edge. Then turn on a burner to medium and cook the bottom for around 5 minutes to develop an extra crispy bottom.
You’re the GOAT!
a DiGiorno chill downvoted this post
For the base
- I use organic spelt (and/or other more gut friendly flour).
- I sometimes kinda “sour dough” it, with a little kimchi juice.
- I add a teaspoon (or two) of beetroot powder.
- I add a teaspoon (or two) of hot cayenne pepper.
- I sometimes add some roasted hemp kernels.
- I sometimes add a teaspoon of ghee.
- I sometimes add some almond butter.
For the topping, (I’m still working on it)
- I add ((usually) home made) kimchi.
- I add roasted hemp kernels.
- I add a thin layer of ghee.
- I add curry sauce (usually a lot of liquidized mince in that).
- I add little pieces of dates (quite the yummy).
- I add a little drizzle of balsamic vinegar.
- I add a few drops of lemon juice.
- I often add more cayenne pepper.
- I add a moderate sprinkle of mild curry powder.
- I will add roasted almond butter (when I next make a batch).
- I may add some canna-ghee and/or cbd-ghee.
- I rarely add paneer or goat cheese.
- I may add some chicken drumstick/wing meat sometime.
- I may add some cooked veg sometime.
… Okay, now that I’ve said all that, I’m inspired to go make another one. … No pizza oven here. Just a Tawa. Cook the flatbread, add the toppings, eat. … This still counts as “pizza”, right?
That looks so bomb 🤤 definitely one of the best pizzas I’ve ever seen
Pro-tip for the poor bastards in the thread: NAAN BREAD. That is what you want.
Go buy a package of either the naan flatbread or the big rounds and use that as your crust. Get some pepperoni from the deli and some mozzarella and you’re going to be a happy person, I promise.
350 degrees for 12 minutes on middle rack. Turn to broil and put on top rack until cheese browns.
Enjoy.
Edit: Oh, and that looks amazing, OP.
Could just make the dough by hand. I don’t have a mixer so that’s what I do
I’m a big fan of J Kenji Lopez Alt’s Detroit style deep dish crust. Takes a while to proof, but it’s great.
