First get your peel and your corn meal. And one hour before that take out your dough and set it out to get up to room temperature. Also, cook any sausage you may want and get that marinara out and heating up on the stove.
The dough will be super tacky now after sitting in the fridge for three days. Recall, this was for optimal fermentation and flavor development. Dust your hands with flour, spread the dough out on the peel and then dust it with some more flour. Beautiful. Now prepare to dock that dough. Ominous pasta ladle!
Post docking attempt.
Now we said we were going to pre-bake this dough and let's do it! 3 minutes in the oven on the pizza stone at 500 deg F. Here are the results.
The crust is already a bit crispy which is exactly what we wanted. We demand crispy crust. You see it has risen some and the docking seems to not have worked at all. The goal was thin crust pizza, but wow what a failure. Still though, it looks good. Let's load this bad boy up.
First sauce.
Now cheese. Then sausage. I used the cheapest "hot" sausage I could find and then added fresh sage to it for an earthier groove. Why do sausage retailers not sell hot sage sausage? Why am I always sageing my own sausage? Why?! Now add pepperoni and onions. I like the "sandwich" pepperoni because it is thin and different. Like Nuprin.
Put this thing in the oven at 500 deg F for about 9.5-10 mins and in the meantime, clean up after yourself you pig and enjoy a cold one. Preferably not one brewed by evil corporate giants like AB-InBev or SabMiller. Just your trustworthy independent PA brewers. In this case Tröegs HopBack Amber Ale. Always drink beer in a chalice man.
After the 9.5-10 minute time window is up (time may vary by elevation and oven so YMMV), take it out and rejoice!
The top looks good, but how crispy is the bottom crust?
If this obscure photo doesn't immediately tell you that the crust is crispy then I do not think I will ever be able to convey that data to you. Anyway, take my word for it...it's good.
Review: The onions are a secret winner here, they provide a much needed sweetness to the whole thing. The sauce is good and after sitting in the fridge, the flavors melded together and a beautiful harmony was reached. The crust is crispy and delicious. I may pre-bake for 4 minutes next time for ultimate crispyness. Also, I need to get a real dough-dough docker. Anyway, this pizza is good and I must stop writing now to eat the rest. So who is going to try and make pizza next?
That pizza looks gorgeous and you definitely achieved a crispy crust. I can't believe you bought a peel you magnificent bastard.
ReplyDeleteA ninja has to do what a ninja has to do
ReplyDeleteBut go metal if you buy a peel...they are much thinner and easier for getting dough on/off the stone
ReplyDelete