Asiago Mozzarella Soppresata Pizza on the FrankenWeber

[Moose]

I realized I never posted these pics, so thought I would share them with you now. I thought I would try a slightly different pizza, so when I found a package of Soppreseta and sliced Asiago cheese, this seemed perfect. Soppreseta is a spicy salami, and Asiago is a sharp drier cheese, a little like Parmesan but with a nuttier flavor.

Once I hand stretched the dough, I put it on my peel with some semolina flour underneath:



Then sauced the pie:



Topped with mozzarella and crushed oregano:



Then some Asiago cheese:



Didn't get a shot pre-cook of the Soppreseta on top, but this is how the pizza came out of the FrankenWeber Pizza kettle:





The pizza was very good, but the Asiago was a tad salty...

[colonel00]

Looks fantastic from here. Any tips on how you get your dough so uniform and purdy?

[JMSetzler]

That pizza looks beyond awesome... I love asiago and it is a great addition to pizza even blended with parmesan. I like to make an occasional 'white pie' that has no tomato sauce using parmesan, asiago, and whatever other white cheeses I have on hand... nice work :)

[PatAttack]

Holy Shamoly, Moose.

I could eat that whole thing by myself!

Looks beautiful!

[bluetang]

Moose Man, you are the pizza dude! That is (well, all your pies are) farkin killer. Dangus!

[Moose]

Originally Posted by colonel00

Looks fantastic from here. Any tips on how you get your dough so uniform and purdy?

I take the dough out of the fridge for 20 mins and let it sit. Then I shape the dough into a 10 inch round, put it in a glass pan with olive oil sprayed on the bottom, and let sit covered for another 20 mins. I believe they call this "proofing", and it makes a huge difference in easily being able to shape a round. The proofing really helps the dough to "relax" and makes shaping into the final pie MUCH easier.

After that, I just stretch the dough by hand, which usually takes about 60 seconds to get it into a 15 inch round. This part takes practice, but is not as difficult as one would think, especially when following the above proofing method.

Here's a good video that does a good job of showing the hand stretching technique I more or less use:

‪Homemade Pizza Recipe : Prepare Dough For Homemade Pizza‬‏ - YouTube

[Frank Grimes]

That looks fantastic, soppresata on pizza is a great idea. Thanks for the pics.

[Grillman]

Pizza looks far better than anything that those places deliver.

[1_T_Scot]

Mmmmm Good looking Pizza!!

[MikeyLuvsBBQ]

Excellent recipe and exceptional crust! Asiago is a very salty cheese, try shredding it and blending it with other shredded Italian cheeses like Parmigiano Reggiano, Pecorino Romano or Grana Padano for a more balanced flavor.

[Moose]

Originally Posted by MikeyLuvsBBQ

Excellent recipe and exceptional crust! Asiago is a very salty cheese, try shredding it and blending it with other shredded Italian cheeses like Parmigiano Reggiano, Pecorino Romano or Grana Padano for a more balanced flavor.

Good point...next cook I'm going to try a 50/50 blend of mozzarella and provolone to see how that turns out.

[El Lobo]

Great looking pizza. I haven't done one on my cookers for fear I'll be eating it all the time.

[deguerre]

Excellent Moose! Love hot soppresata, one of my favorites.

[Redhot]

Yum oh yum, I love pizza and that one looks fantastic Moose!

[colonel00]

Originally Posted by Moose

I take the dough out of the fridge for 20 mins and let it sit. Then I shape the dough into a 10 inch round, put it in a glass pan with olive oil sprayed on the bottom, and let sit covered for another 20 mins. I believe they call this "proofing", and it makes a huge difference in easily being able to shape a round. The proofing really helps the dough to "relax" and makes shaping into the final pie MUCH easier.

After that, I just stretch the dough by hand, which usually takes about 60 seconds to get it into a 15 inch round. This part takes practice, but is not as difficult as one would think, especially when following the above proofing method.

Here's a good video that does a good job of showing the hand stretching technique I more or less use:

‪Homemade Pizza Recipe : Prepare Dough For Homemade Pizza‬‏ - YouTube

Thanks. That does help a bit and I will definitely do this in the future. I knew about letting the dough rest but not to this extent. Have to keep those glutens happy ya know.