FoodBanter.com - View Single Post - Dinner tonight -911

tert in seattle

writes:
>On Wednesday, September 11, 2019 at 1:55:20 PM UTC-4, Gary wrote:
>> A large (all)homemade 16" pizza.
>>
>> Made the dough:
>> 2-3 cups flour
>> one package of yeast
>> 1 TBS sugar
>> 1 tsp salt
>> 3 TBS olive oil
>> 1 cup water
>>
>> Kneeded that then let rise. Then pressed out large into a
>> 16" diameter pizza pan.
>>
>> Sauce: 1 can tomato sauce
>> 2 tsp dried oregano
>> 3 tsp dried basil
>> 4 cloves fresh garlic, smashed and minced
>> Heated up, stirred then cooled to let all flavors blend.
>>
>> Sauce (not quite all of it) spread on dough. Brushed out to
>> the very edges too so no plain crust.
>>
>> At this point I had planned to put 1/2 the cheese on the sauce
>> before adding toppings but I forgot to thaw it so....
>>
>> Then added toppings:
>> - 1 lb sliced white mushrooms
>> - equal volume of sliced onions
>> It's quite a bit of toppings.
>> All of that right out to the edges too.
>>
>> Then I added the mozz cheeze (8oz) on top of it all.
>>
>> Covered with plastic wrap and now letting it rise again for a bit
>> before cooking at 425F for about 20 minutes. Almost time to turn
>> on oven and finish it.
>>
>> This giant pizza will yield 2 meals and 4 snacks. Something like
>> that.
>>
>> (A little while longer): It's in the oven now and smelling nice
>> here. 6 more minutes or so. yummo
>
>I've been thinking of doing pizza soon. It's been a month or two.
>IIRC 12 ounces of flour (a little over two cups) gives us four servings.
>But we're considerably lighter on cheese and toppings.
>
>I divide the dough into fourths and freeze two of them. The remaining
>two are stretched into oblongs so they'll both fit on the pizza stone
>(or the back of a 12x18 sheet pan) and each of us decorates one pizza
>to suit. A month or so later I defrost the reserved dough and we have
>pizza again.
>
>Cindy Hamilton

I make 2-3 pizzas each week on pizza day which tends to be Thursday
although this week it was Monday. I buy dough balls from the local wood
fired pizza place, either make my own sauce (similar to Gary's but I
sautee the garlic first and use crushed tomatoes) or buy a cup from the
pizzeria. Their sauce is sweeter, has fresh basil in it. I stretch out
the dough and spread the sauce, sprinkle some grated parm on the sauce,
with a layer of mozz on top. The boys like pepperoni and sausage and
I add onions, mushrooms, olives etc to my portion. They're thin and I
bake them at 490 for 12 minutes. Anything that doesn't get eaten that
evening either goes into the freezer as snacks for later or becomes the
next day's lunch. I actually put a bunch of Monday's pizza in the
freezer and had some for lunch today.