Pizza Night

/ jeffreyw

DSC_6446 [1600x1200]We like the big crusts.  This 14″ pie has 3-1/4 cups of flour in it.  I rolled string mozzarella into the edge and sprinkled it with kosher salt after spritzing with olive oil.  I’m calling this one a triple triple – it has three meats, three cheeses, and three veggies.  Three veggies if you stretch the definition to include mushrooms. The other two are onions and olives  Err, if you count olives.  Gah!  It has Italian sausage, ham, and pepperoni for the meats; mozzarella, provolone, and parmesan are the cheeses.DSC_6461 [1600x1200]

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4 thoughts on “Pizza Night”

    • Thanks! This is what went into that crust:

      • 1 package active dry yeast
      • 1 1/4 cups warm water (105 to 115°F)
      • 3 1/4 cups bread Flour
      • 1 teaspoon salt
      • 1 tablespoon sugar
      • 1 tablespoon EVOO

      I let the stand mixer churn for ten minutes or so using the dough hook, then turn it into an oiled bowl, covered with plastic wrap until it doubles. This makes enough for two pies but we like the big crust so I used it all in one 14″ pie. Pat out a disk with your hands in the middle of an oiled pizza pan and start pushing the dough from the center out towards the rim. Ovens vary but try 400 degrees, check after 10-12 minutes.

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      • I live in Japan with a combo microwave oven and a tiny kitchen (only two burners on the stove). Making pizza is always a challenge. But those pictures of the pizza you made are mouth watering. I will give it a shot.

        Thanks very much for getting back to me with the recipe so quickly.

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