" broiler turns off . . . "
I think most of them do - except perhaps gas ‘under the oven’ types?
so I fixed that issue - made a ‘prop open the oven door’ gadget - attaches magnetically - keeps oven door switch depressed, but oven slightly open ‘spilling’ the heat so the broiler element stays on constantly. stand and watch - not suited for inattention…
works great for cheese browning
Brilliant! I want one. Handing off the details to DH, our resident fix-it guy.
Adding Pizza Blanca:
Parmesan bechamel, parmesan cheese, whole milk mozz, thinly sliced potatoes, scallion whites. Baked in a home convection oven on pre-heated stone at 550 degrees for 8 minutes.
Sprinkled with bacon bits and scallion greens after baking.
Pizza with sliced garden tomatoes instead of sauce, spicy Genoa salami, red onions, green olives, pineapple, mozzarella and basil. Roberta’s pizza dough. Very tasty.
Green olives are one of my favorite pizza toppings - it always surprises me how few restaurants offer them. Your combo sounds fantastic!
My social fraternity has, most weeks, a pizza night. We turn out very passable pies (and crust-less pizza bowls) which I think are better than most chain pizzas.
What distinguishes our operation is that toppings are truly ad hoc, with some falling into and out of favor with our members. If a topping stays, it’s because it’s popular.
One topping has mystified me with its staying power. I’ve never seen it on a restaurant’s list or on any bundled option. It’s not a protein or cheese, and it isn’t something that “goes” with another topping, e.g., pineapple with Canadian bacon.
So not long ago, Wahine and I decided to chance including this topping. But we were so skeptical we ordered two personal-sized pies, only one “with”.
We both liked the test results, and agreed that the topping had a substantial positive effect. What stood out to both of us was that the flavor aspect was 'WAY subtler that we expected or the topping’s name suggests. We’ve since included this topping several times, enough to prove to us our like for it isn’t a fluke or based on novelty.
Sauerkraut. You may gag now, but if you try it (in moderation), you may like it.
Pizza looks great!
What do I spy in my little eye? Is that a magnet in your wooden prop? Brilliant detail!
Sauerkraut, kielbasa and caramelized onions is a great pizza combination
I like just about anything tangy on a pizza (green olives, pickled banana peppers or onions, etc), so I’m sure I’d love sauerkraut too - serves the same purpose as an acid to cut through all the rich fatty flavors.
This doesn’t even qualify as homemade pizza. I used Trader Joe’s herbed pizza dough, Cento canned pizza sauce, and Trader Joe’s Quatro Fromaggio cheese blend. The cheese was a bit too sharp of a blend so I sprinkled some extra shredded mozzarella.
It wasn’t amazing but it was edible. That being said I have spent the past 24+ hours dealing with some kind of nasty virus so I got to see dinner the next morning. I threw out the leftovers and am in no hurry to repeat this combination again.
Sure it does. Maybe someone grows their own wheat and tomatoes and milks their own animals, but precious few. Chef Boyardee and other kits qualify, too, I think.
I like the TJ’s herb crust.
I hope you’re feeling better soon!
We use TJ’s or Wegmans pizza crust often, with a slight pref for TJ’s. Not everyone has the luxury of being able to make their own dough each time 
.
When my PIC makes his own dough it’s a 48 hour affair.
Absolutely.
Of the 3 flavors of TJ’s dough, how would you rank them?
I’ve only ever gotten the plain. I don’t care for flavored crust.
I made a Neapolitan-ish Margherita today in the Ooni Volt. I tried this dough recipe for a change, which is fairly low hydration (56%) and calls for a 24 hour room temperature proof:
It was topped with 2oz of fresh mozzarella - one ball of Galbani bocconcini, canned crushed tomato with a little salt, basil, and olive oil.
I did a 90 second bake without turning. I thought it could have had some more leoparding on the top but texture-wise it came out pretty well, maybe could be a little more tender. I think I also launched it a little unevenly as there were some non browned areas in the bottom
Heres my ingredients . 64 % hydration.
250 grams caputo 00 flour
125 grams cold water
1 gram of active dry yeast
35 grams of water warmed to 85 degrees for the yeast activation. Plus quarter teaspoon of honey .
5 grams of kosher salt
Makes 1 , 275 gram dough ball with a tiny bit leftover.
Thanks!
Adding a garlic pizza from Marcellina in Cucina. I made it last night using ATK’s crust recipe, and we loved it.
