Pizza | The Fresh Loaf

Pizza Margarita: Lot's of big bubbles under the sauce.Sylvia

Pizza: Hey who say's a pizza has to be round!! I used P.R. recipe for Neo-Neopolitan Pizza from his book "American Pie" and my own sauce recipe using my favorite canned crushed tomatoes for the base...Henry's Market's own brand. Since I had one frozen crust and sauce left I cooked this pizza indoors....my wood-fired oven makes fantastic pizza...but the ones indoors can be really fantastic tasting. I'm not sure how to post all picture in on the same page...so I apologize. I'am just finding out how to post images in my Blog... Sylvia

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Yum. Looks good.

Sylvia, Do you cook your sauce first? Eli

No. I add all fresh and let the high heat do the cooking. Sylvia

Thank you...so does your new site...great job. Sylvia

Mouthwatering pizza... looks great, Sylvia!

How do you freeze your pizza crusts? Do you bake them a couple of minutes before freezing them?

Thank you for the nice compliment. This was just a fast pizza with pasta dinner tonite...I still have a couple of large pots of basil in my garden...frozen is very handy though rarely do I freeze the dough. But it does freeze well. I mix the dough and divide them into pizza size balls and place them in an oil sprayed sandwich bag. I have also made pre-cooked pizza crust. Bake them just until they are firmed and very little almost no browning...cool completely and wrap tightly in saran wrap sealing them up individually. If you go to the King Arthur bread site they have a pizza recipe called Now or Later Pizza...same idea. They are pretty good and very handy for a fast snack. Sylvia

Looks delicious!!!

Pizza for me is hit or miss. Some of the time it's great and others, when I swear I do the same thing, it's close to bad. Edible but nothing like what you are making.

Great job. weavershouse

Thank you weavershouse...it happens...you can have a pile of pizza balls made from the same dough and each one could come out different when finished! Sylvia

One more time: The crust looks nothing short of amazing. I also have PR's American Pie, but I haven't had the time to really sample his recipes. What's the weight of the dough balls that you make, Sylvia? Last time I followed PR's instructions, I felt my crusts were too small. When I tried to make them roughly 10 - 12 inches in diameter, I wound up with cracker thin crust (think 'carta di musica'-thin!). I like a bit more "meat" in my crusts... like yours!

Thank you, Actually this is a very thin crust that just has bubbles...that really got played with...but I did keep the time short. This was one smaller dough ball left from some larger ones I used. You can see through it credit card thin over most parts. I try to keep it a tiny bit thicker so no holes rip while shaping before topping..the very bottom crisps very firmly...placed directly upon a very hot pre-heated stone..my oven is 550F...I haven't been weighing my dough : (...the reason...the recipes usually used call for dividing it into 4 apx. 8" crusts...I make 3... I have more fun handling a little larger ones...pretty much what will fit on my pizza paddle and I can lift and flip around as I don't use any parchment paper. I'm practicing flipping my dough back and forth over my arms just above my wrists, resting the dough some in between and just playing with stretching more than getting a neat looking circle with a puffed crown. My favorite is the thin crispy with just a little more thickness than the New York style. I want support for a good topping have a nice browned bottom and crown without burning the cheese and get everything carmelized nicely...my husband likes the works when we are just having pizza for dinner. I would say Neo-Neopolitan..page 112 in PRAP..is my favorite crust and can be worked into pretty much what ever way you like your pizza...I prefer using bread flour...the pizza guys I know use A.P. flour...for New York style pizza...this is only my opinion and I still need a lot of practice! Keep practicing...experimenting and go for the way you like your pizza! Sylvia