Pizza quick and easy before the big T.Day!
You certainly made something more involved than I did tonight. We had spaghetti squash and fish sticks. Quick, cheap, easy, and, best of all, NO LEFTOVERS!
Had the goodies for the pizza all on hand and the oven was heated from making some rolls...so it really wasn't much trouble at all...
Have you tried the frozen fish patties on a burger roll with shredded cabbage...or better yet fresh homemade battered fish on a bun with shredded cabbage...being Irish...fish and chips is a real favorite...lately I love these fish sandwiches burgers!
Have a Very Happy Thanksgiving to You and Yours!
This is the one day and night that I always end up going without eating. Been cooking all day and too tired to prepare anything!
I assure you I could polish off probably two of those! Looks really tasty!
Actually there was two of them...not any more "lol"...they were fast..I had saved a couple of dough balls...prepared day before for freezing...the good thing about pizza you can make use of any goodies laying around the refrigerator...
Usually I'm cooking all day long...today I only did some rolls and pie crusts.
Have a great day tomorrow!
Wow! Looks soooo good! Did you use Peter Reinhart's Neo-Neopolitan recipe? I think I'm the only one who had difficulty with the recipe. My crust was not as nice as yours, very flat. Great job Slyvia!
Yes this one is with Neo Neapolitan by P.R...I put some very thick mozzarella slices on this pizza and because I have a weakness for the sauce I put extra tomato...I pretty much went a little heavy on the toppings on this one...because my sauce is fairly thick it evaporates up pretty much the way I like it...so this pizza did have a thinner crisp crust except for the crown....it was shaped and topped right away... Try going liter on your toppings and don't use a rolling pin. Try shaping your dough a little thicker.."let it rise a very little bit after shaping before adding toppings" ....allow for dough sticking and be set up so you can move it to oven...try putting it on parchment to move it or a super-peel...You may like to pop some of the bubbles during baking!! I have a bubble popper...but you could use any sharp object...or just leave the bubbles. My oven and stone where pre-heated earlier for rolls and then turned up to 550 for about a half hour for this pizza. Thank you very much for the really nice compliment! I hope these suggestions help some!
I made the pizza and it turned out well tastewise; however, besides not being able to shape it into a circle. My dough didn't rise hardly at all and seemed to resist stretching. It was very tasty though. My dough made five balls of dough. So, your not the only one who had problems.
TroutEhuCuss, Shapeing in a circle is not really important...a lot of pizza makers consider that a nice rustic look! Try resting your dough if it resists stretching. You really need a very hot oven 550 and preheated stone about an hour to get the best rise/spring in the dough from your pizza. I work/shape my dough for a very short time. Or it gets tough has less rise and resists shaping. I try to get it shaped and topped all within a couple of minutes! To me this makes a big difference in the way it turns out.
Slyvia, my crust never gets fully brown...and I do crank up the oven...only the crown browns...should I put dough in the oven without the sauce first and then add the toppings? Thanks for your help. Lu
Lu, Your crust should be brown on the crown and the bottom. It's not going to browned under the toppings! If that's what you mean. Near as I can tell maybe your dough is being overhandled and this could affect the browning, doesn't sound like it though if your crown is browning if you want it browner maybe a little longer oven time. Also are you putting your pizza directly on an oven stone...this might help...maybe you might want to try a different recipe or flour...I don't know what your using..maybe you could explain a little more.
Pizza dough can be baked ahead for freezinig and topping later...some people even top and freeze for later...you only just cook your crust just to the point of browning...King Arthur Flour gives some interesting recipes for a "now or latter pizza." Im only making suggestions as to what I get good results with...hot oven 550, use a pizza stone in the oven preheated for about 1 hour.