Weird the GF crust is so white. Why do you think that is?
I think generally it doesn’t brown quite as well (I could use an egg wash), plus combined with oven position - it was on the lower, less hot part.
I’ll have to see if I’ve got photos of other times I’ve made this and check crust color there.
But I do want to try an egg wash on it next time.
Edit - I’ve posted this one before and the crust here doesn’t look anywhere near as pasty white. I can’t recall if I had it on the upper rack or not, but I am sure I did not egg wash (because frankly it didn’t occur to me until your prompt).
But the cheeses don’t look any more done in this one, than in the one above, so I’m a bit at a loss to explain the difference.
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Gluten development contributes to browning, so gluten-free baked goods will naturally be lighter than those containing gluten. Even gluten-containing breads will brown less if they have insufficient gluten formation (under-kneaded).
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Someone’s waiting for a drop.
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Yep. This is the one I mentioned inheriting from a daughter who adopted him but then learned he wasn’t (at his young age, 6-7 mos) a good fit for her lifestyle.
She named him Finn but I’m considering MUFfy, for Mister Under-Foot. He and my old dog sit there gazing at me with adoring eyes the entire time I’m doing any food prep at that counter (old dog was in fact on the other side of counter, out of frame).
He has learned quickly (about 2 meals) that when we head to the table to eat, he has to go into the family room and can’t cross the hardwood-carpet border until we get up.
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Yeah plus GF mixes contain starches that simply aren’t conducive to browning. When I fry with a starch coating I don’t get the same golden brown as with a mix or all wheat flour.
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I made some giardiniera some time back for meatball subs, and I’ve been trying to use it. I remembered a pickled vegetable slice that I loved from Best Pizza in NYC and thought I’d make pizza.
I was combining it with their also great meatball slice in my head, but then I thought sausage would be a great match. And with that thought I landed on Kenji’s NYT article on this very combination for a Chicago tavern-style pizza. I had been meaning to try this pizza type out since seeing Brian Lagerstrom’s episode on YouTube about it.
Kenji has a really different process for the crust than Lagerstrom and Cook’s Illustrated that involves “curing” the crust by leaving rolled out dough to dry out overnight.
I made a double batch of dough because I feel that if I’m going through the whole process of making pizza I might as well make it worth the time it takes to heat up the oven and the inevitable mess it will make of said oven. Plus the sauce is enough for 4-6 pizzas, so it makes sense. I had leftover sauce after making four pizzas as I found a scant 3/4 cup was just right for most of them.
I used the food processor to make the dough to ensure proper gluten development.
I made two sausage and giardiniera and two pepperoni with banana peppers. I didn’t have much left in terms of peppers, but for my second one I remembered my pickled jalapeños and used those.
The sauce is awesome and no cook, so it’s nice and easy. I used 1% salt the weight of the tomatoes, so a lot more than Kenji called for. The sauce seemed sweet on its own and I wondered if two teaspoons wouldn’t suit me better than a tablespoon, but once the whole pizza comes together, it’s perfect.
These pizzas were a bit unwieldy since I don’t have a quite wide enough peel. I used one of my large sheet trays as a peel and it worked great (the crust being dried out almost doesn’t need the semolina to ensure it doesn’t stick— it’s amazing to work with). However, for my first pizza I had the stone all the way on the top rack since I find this is the best setup to ensure good browning on top and bottom. Due to using a tray to unload I had sausage touch the broiler element! 
I lowered the rack for the second pie.
I will have to give my oven a good cleaning tomorrow. Sigh.
Still, it was worth it because absolutely loved both pies! It’s amazing how different this type of pizza is from the Jersey bar style pizza even though they’re both thin crust pies. The Chicago style really is flaky as people describe.
The sausage and giardiniera is probably my favorite of the two, but they’re both amazing.
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I absolutely love giardiniera on a Chicago tavern pie. I had always been a deep-dish loyalist (when visiting Chicago, that is) until my BIL added a thin crust giardiniera to our regular Lou Malnati’s order, and I’ve been hooked ever since! I’ll have to give Kenji’s recipe and method a go.
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Gorgeous
My favorite pizza in SF is Golden Boy, Green/Grant, North Beach, parking almost impossible.
Slabs in window, they reheat the square slices.
Yeasty, crunchy, perfection.
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No, I meant on its own. Jalapeno and pineapple is just about my favorite, with or without pepperoni or sausage.
To each their own is my take on pizza, but there are lots of things I won’t eat on pizza but if you like it, more power to ya.
So… CPK’s bbq chicken pizza?
Not a fan of CPK… crust too thin (toppings too). Got turned onto it from a really great T&B place that is no longer here (Knuckle Draggers).
Since then I have tried a couple of frozen BBQ chicken pizzas (including Safeway, CPK, and Red Baron) to which I added fresh pineapple, but unfortunately they all sucked.
One day I hope to make my own.
We had pizza for dinner tonight.
Whole wheat, thin-crust base, 4 personal-size pies for 3 people.
Sauce: Tomato on 2, pesto slightly diluted with tomato on 2 (bec I had used up my saved bechamel).
Toppings:
Grilled artichoke & chalkidiki olive
Red onion & mushroom
Artichoke & mushroom
Everything
Cheese: 4-cheese blend on 2, Amul (Indian cheddar) on 2.
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I hope I won’t be shunned for not making my crust. I had planned on it and then I remembered I didn’t have a sheet pan small enough for my countertop oven. Last time I made crust I baked it in the grill and as it was raining and cold I decided to go with Stonefire from the freezer.
Alfredo garlic pesto sauce, mozz and smoked provolone, roasted chicken thighs, onion and garlic, grilled artichoke and piquillo peppers. Parm on the side.
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I have to remember to look for Stonefire crusts. Do they just have one variety - or more than one kind? If so, what is your preference?
ETA: I do not bake and would never attempt making pizza crust. I feel a sense of accomplishment with the occasional banana bread…
I cannot recommend this enough if you don’t want to make crust:
The Serious Eats French bread pizza is also fantastic.
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We love, LOVE this version of a quick pizza, and have been making it for years.
So easy, quick, and good!
Also agree about the French bread pizza - a little more time consuming, but so worth it when you have that craving.
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Thanks! I always have flour tortillas in the house.
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They just have the one variety of pizza crusts, flatbread and naan. I like them all.
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MOZZARELLA AND PROSCUITTO PIZZA WITH BALSAMIC ONIONS
I make this one on the regular. It hits all the right notes for me with the onions, the proscuitto, and the thyme. No tomato involved but it still totally feels like pizza. Love it.
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