@KAOSKitchen I grew up on Tony’s pizza!!!
Nicely done!
Tasted good.
Adjustments for next time:
- Thinner crust
- Less cheese
- More garlic
- Try higher temp/less time in oven.
Probably need a few iterations to get this perfect. If that means eating a lot of pizza, we’ll just have to accept that.
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No sopping - full flavor.
The curled up pepperoni cups was one part that worked perfectly as planned and will not be changed.
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What surface did you cook it on in the oven? Regular baking sheet, pizza stone, other? My homemade pizzas are always hit or miss.
Prebaked naked crust for 3 minutes in oiled metal pizza pan. After adding toppings it went onto pre-heated pizza stone in middle height of oven.
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Looks are everything
‘Twas. Finished the rest for brekky. No bowl, though.
Was the metal pan you used for the prebake preheated as well?
If I’m using a stone I put my stone in a cold oven at the same time I take the dough out of the fridge. I turn on the oven to the highest temperature - in my case that’s 500. By the time the dough is warmed enough to work and the pie is ready, the oven should be hot.
I find the next best thing is a cast iron skillet - the bigger the better. I always start the skillet heating on the stove top and press in the dough when it is screeching hot. Add your toppings and put the pan in the oven.
(last summer)
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love those tomatoes.
WE use a cookie sheet and it comes out pretty darn good; would like it to be crispier, will try one of these next time.
Thanks
I worked my way through college making pizzas. For many years I couldn’t stand to even look at one. Now that places are selling “artisan” pies, rather than 'NYC slice" pies, I’ve started again.
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Me too! Sad day when Tony sold. Pepperoni and onion was my go to.
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Yummmmmm. My favorite is pizza directly on the grill grates.
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I know a lot of people rave about throwing the dough right on the grill but for some reason I can never get it right. We may have to have pizza throw down one of these days - hopefully not to far into the future.
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The key is to oil the crap out of the side you put down first and toss it on quickly with screaming high heat. Then brush it again when you flip.
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I’ll have to try that next time I do pizza and it’s warm enough to play on the grill.
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it’s worth it- read up on it a bit- b/c the process is a bit different- you need to have anything cooked ahead of time like sausage/meatballs… and prep (both as far as having it all dine before you start as well as nearby) is key b/c you only have a few min in total to work with. But it takes on a whole new quality when you try it. It ends up something like naan as the dough puffs a bit, really unique and def a great way to try it. My fav is with mozz and asiago and a few thin slices of prosciutto. Then take it off grill and top with fistful of arugula. We buy this sweet balsamic glaze from trader joes and top it with that and its really great. I’m sure anyone here can run with it in so many more creative ways than I do.
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Wow! Thanks for all the great advice. We won’t be eating pizza for a while (Passover) but this may be the perfect meal for after the holiday.
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Like most, we’ve been doing a fair bit of cooking. Even the home from college boy got involved for ravioli. Amazing what quarantine will do to a guy 
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I’m so making ravi’s over the weekend!!!
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