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1st Homemade Pizza in New Lodge Pan
I made 2 Pizza crusts yesterday evening. Working the dough in my hands for over 10 minutes really builds the stretch needed to keep my crusts from tearing later.
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Here is how I finish the pizza crusts, placing them in a glass bowl with a little really good olive oil to prevent sticking then one goes in the fridge while the other is left to proof overnight on the counter.
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I mix the ingredients with this BBQ Mop Handle till combined before kneading.
14oz cool Water
1-1/2 tsp Salt
1/4 tsp Yeast
2 tbsp Olive oil
3-1/2 cups King Arthur Bread Flour
Add the first 4 ingredients to a large bowl and give a stir to mix. After add the flour on one side then using the back of a straight spoon, mop handle, or similar mix your crust scraping a bit of the sides as you go. Most of the flour will mix in, scrap off what doesn't. Scrap the dough onto a flour dusted bar top to knead.
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Meet my Dough Scrapers, they are not just for applying "Bondo". They are used to scrap the bar up after kneading as well as rotate the crust as I knead to build the gluten needed for a good stretch.
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I oiled the new pan with Avocado oil since I don't know how it will cook.
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1st - 2nd - and 3rd stretching of the crust allowing 8-10 minutes for the Gluten to relax between stretching's.
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Our favorite toppings the RED GOLD seasoned diced Tomato's this time after blending smooth I cooked it for 10 minutes simmering to reduce the water content. Sliced Purple Onion, Mushrooms, and lastly Prima Della Sandwich Pepperoni - sliced thick (1-1/2 setting on Walmart's slicer). The Cheese is Walmart's house brand Italian Shredded and Mozzarella Shredded.
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Beginning with a lite coating of sauce, followed by the Onions & Mushrooms (canned Stems & Pieces - drained well), then the Italian cheese first then the Mozzarella before covering with the Pepperoni.
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Into a 450 degree oven for 20-21 minutes. Now the next Pizza I will lower the rack a notch at a time till the crust gets the perfect outer crunch. This Pizza was Fantastic but the crust will improve with cooking lower on the rack. This pan cuts a full 5 minutes off the cooking time from my Skillet Pizzas.
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First picture is right out of the oven and under the "Diamond Lights" in my homemade Range Hood. Second picture is on the bar cut, ready to eat.
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This is the exact crust I get the super rise from in the skillet pizzas you can see I got as good a rise but 1/2 the thickness. Ordinarily I would have given this crust a 1 to 1-1/2 hour second rise, after stretching, before topping and baking but I was hungry, weak from catching Crappie at daylight, and rushed it a bit.
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Nothing but Taco's Today, waded thru a pile of them to cull 18 for the ride home. BGBS in Licorice & Red Thunder did these in.
1st Homemade Pizza in New Lodge Pan
Delicious looking pizza! You gonna start taking orders when? Lol
Can we place them here, I will take [emoji638] pies just like that [emoji4]
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