martyleach
Quintessential Chatty Farker
After marginal results the other day, I gave pizza another try today. Came out way better and was surprisingly much easier. Thanks to John (R2Egg2Q) for loaning me his Pizza Peel. It made all the difference in the world.
I used trader Joe's wheat dough, Pepper Jack cheese and Parmesan to go with the artichoke hearts, Italian sausage, mushrooms, onions and tomatoes. For the sauce I got a can of S&W crushed tomatoes (with Oregano and Basil), ran it in the blender with 1-2 T garlic.
I put my baking stone on top of the Platesetter (legs down) and let the temp stabilize to 500 degrees for 15-20 minutes while I was getting the dough ready. I put the pie crust on the stone and let it cook for about 4 minutes until the top started to firm up. Then I loaded the ingredients and let it cook at 450 for about 12 minutes.
I used trader Joe's wheat dough, Pepper Jack cheese and Parmesan to go with the artichoke hearts, Italian sausage, mushrooms, onions and tomatoes. For the sauce I got a can of S&W crushed tomatoes (with Oregano and Basil), ran it in the blender with 1-2 T garlic.
I put my baking stone on top of the Platesetter (legs down) and let the temp stabilize to 500 degrees for 15-20 minutes while I was getting the dough ready. I put the pie crust on the stone and let it cook for about 4 minutes until the top started to firm up. Then I loaded the ingredients and let it cook at 450 for about 12 minutes.
