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[Mikthehun1]

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[Sivi70980]

...but this is just silly. View attachment 455226

Also, I'm the best pizzeria near me.
View attachment 455227

And now I want pizza thanks....IF I can find the mats, prepare to see my pizza creation. Disclaimer: I will be making mine in a hotel room but sticking to peperoni and cheese only. Damn your pizza looks good though!! That your own crust too?

 

[Sivi70980]

Thank you, and yes it is. I can give you the recipe and instructions if you like.

Heck yes!! Think I can make it happen in a hotel though? The crust I mean. I'm sure you can guess my cookware is mostly dollar general unless I go and buy my own stuff. I did get an inexpensive skillet and a pair of pans for bacon and general stovetop cooking. For pizza, I'll have to wait for a stone to get shipped to me too. Might be a few weeks lol.

 

[Shifting_Gears]

Oh man, I got heartburn just opening this thread.

The pizza you made looks 100x better than the ad.

 

[Sivi70980]

3 1/2 to 4 cups flour (Tipo "00", absolutely a must. King Arthur 00 flour is crap, get the good stuff if possible.)
1 teaspoon sugar (I use dark brown sugar)
1 envelope instant dry yeast
2 teaspoons salt (I use ghost chili sea salt)
1 1/2 cups water, warm
2 tablespoons olive oil

1. Mix together, then knead the crap out of it.

2. Place in a covered bowl and rest for an hour at room temp. It will rise a decent amount.

3. Divide in half and place each portion in a separate lightly oiled ziplock. Rest overnight in the fridge.

4. Corn starch your stone and roll it out to the edge. I haven't mastered doing by hand yet, and honestly, I think it's mostly for show.

5. The sauce you use (I make my own as well) needs to be very reduced. Closer to a paste than a sauce, otherwise the crust gets soggy when you bake. When you put it on the dough, use less than you think is neccessary. Whatever amount you think is right is probably still too much.

5. I like to use the big sliced fresh mozzarella. Give the pieces some space, and they melt nicely.

5a. For other toppings, I've done pepperoni, sausage, pineapple ham, buffalo chicken, and even one time did chicken francaise. It also makes a great margarita if you can get fresh basil and want something simple.

6. Bake at as high a temperature as your oven allows. Don't use the broiler, just crank it to the highest number on bake. My oven only goes to 550°, which results in about a 15 minute baking time. The low temp is actually holding me back from getting things truly perfect. The ideal time/temperature is 700° for about 7 minutes.

As for doing this in a hotel, if you have a range and an oven big enough for an 18" stone, you're good to go.

Thank you! Will have to measure but pretty sure the oven will do an 18" stone. May also be in the 500ish degree boat though. May have to venture out this weekend and see if Target or someplace has a stone. The wife has an alfredo sauce that I'd murder for so I'll use that for sure. As for the toppings and what not, will have to see what the ol King Supers has available. It's been hit and miss during these crazy times. Never thought I'd have an appreciation for ground turkey but can't find beef anywhere unless I drop my standards to the tube trash. May take a week or 2 but this is soooooo going down lol.

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