Free Mr. Tony
is Blowin Smoke!
- Joined
- Jul 30, 2015
- Location
- Fort Wayne, in
I was planning on making a traditional pizza and a couple of panned pizzas, so I made a dough that combined 00 flour and high gluten. It turned out great.
First, the major players. All the ingredients ready to roll
First pie was a buffalo Chicken for my wife. Ranch and Franks buffalo as a base with roasted chicken, sauteed onion, blue cheese,and a 50/50 mix of young Asiago and muenster.
This one was cooked directly on the Blackstone at about 600.
The other two were panned pizza. A thinner low rimmed Traditional pepperoni, and a deep dish grinder pizza. These were both triple rise pies. This pic is right before pressing to the corners of the pans for the final rise.
Pepperoni done in pan
And plated
The final pizza was a grinder knockoff. Homemade sausage and marinara, salami, pepperoni, and sauteed onion.
Done in pan
Finished with sliced pepperoncini. The crispy cheese edges are my favorite. So good.
They were all great, but the grinder pizza takes the blue ribbon.
First, the major players. All the ingredients ready to roll
First pie was a buffalo Chicken for my wife. Ranch and Franks buffalo as a base with roasted chicken, sauteed onion, blue cheese,and a 50/50 mix of young Asiago and muenster.
This one was cooked directly on the Blackstone at about 600.
The other two were panned pizza. A thinner low rimmed Traditional pepperoni, and a deep dish grinder pizza. These were both triple rise pies. This pic is right before pressing to the corners of the pans for the final rise.
Pepperoni done in pan
And plated
The final pizza was a grinder knockoff. Homemade sausage and marinara, salami, pepperoni, and sauteed onion.
Done in pan
Finished with sliced pepperoncini. The crispy cheese edges are my favorite. So good.
They were all great, but the grinder pizza takes the blue ribbon.
