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OK Ketchn, you might be striking out on the Crappie let's see how your advice is happening on Pizza Crusts. This is crust is on it's second rise so a following picture will be incoming after baking & consuming. Keep your fingers crossed!
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The rest of the story.....................
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After a 30 minute rise again on the crust I sauced with my uncooked tomato sauce blend made from canned diced tomatoes. Added a bit of purple onions, 2 kinds of Italian cheeses, more purple onion, then a heavy layer of Pepperoni, extra cheese too and before baking sprinkled more Italian cheeses over the entire edge of the crust.
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Concerned about the cheese burning on the crust I pulled the pizza after 22 minutes @ 450 degrees.
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The cheese cooked right into the crust where I stuffed it as Ketchn suggested. Only the very center of the crust was a little wet from all the onions & pepperoni but still had enough body you could hold it up and eat it with your hands. We did find ourselves wishing for a Marinara to dip the stuffed crust into.
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Before digging in I added some more grated Italian cheese over the top. This was a real hearty pizza.
That looks delicious. I love cheesy!
So where is Rojo’s marinara recipe? :Rofl Looks delicious..you baked it in cast iron too awesome way to cook
I'm using a uncooked sauce for the pizzas that is a preseasoned, canned, diced tomatoes that I'm running in the blender to smooth. After I add just oregano to it before baking. Cooks with the pizza. I will post a picture of the can later. It really adds a fantastic fresh tomato taste we find much better than a dedicated pizza sauce.Quote:
Originally Posted by BuckeyeCrappie
We tried to make it one time and our cheese disappeared too ….
Interesting, sure like the way your bread rose , looks just fine to me….
Mmmmm
I kneaded the dough before letting it rise this time. Kneaded for 10 minutes. Very, very sticky at first but as the gluten grew the stickiness subsided. The crust stretched so well I had plenty of dough for stuffing the edge. I will make this again.Quote:
Originally Posted by Ketchn
Pizza on sale at the local market 2 for $5. Bought a few things to doctor them a little. Cheese, pepperoni and a squeeze bottle sauce. It is a good brand so I thought I would try it. Have not yet, probably on thursday.
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Bud I took a picture yesterday but it's been a bit crazy the last few days. Here is what I'm using that is really surprising as the flavor punch.
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All I do is dump a can of this in the blender. Add quality oregano and blend till just smooth. The fresh uncooked tomato & aromatics is the best pizza sauce I've eaten in a long time.
That is my go to brand for all tomato products normally. I decided to try the pizza sauce that I posted already. I used to use Contadina before I found Red Gold. Red Gold is the best tasting ketchup ever. Hard to find.
:ThumbsUp:ThumbsUpQuote:
Originally Posted by "D"