beercuer
Full Fledged Farker
- Joined
- Feb 28, 2013
- Location
- Riversid...
I wish for this to be my official entry into the pizza Throw Down.
Chileheads unite! I am pleased to offer this humble representation on our behalf in the pizza throwdown. It's a good thing I am doing this for fun, because man, there are some real contenders. Like that saying from the movie "Major League" goes, when the tough get goin', the goin' get tough!"
I call this my "Wasp Nest Pizza" because of all the Yellow Jackets (tabasco peppers) that are crawling all over it. You'll see in a bit. For now, perhaps you would like to see the build of this nest. First up is my list of ingredients for the sauce. Many times I opt for crushed tomatoes, but tomato sauce works just fine too.
Then of course there are the ingredients for the dough. I keep it simple without any added sugar or sweetener. However, I do like to work some crushed oregano into it. Also, I am a huge, huge fan of SAF INSTANT yeast. Ooops, forgot to include the olive oil in the pic. You might notice that I choose to make my dough 100% whole wheat.
Next I like to sprinkle my GraniteWare pizza pan with cornmeal.
And it's time to roll out the dough (the heavy marble roller is a real blessing). Then I can transfer to the pan, egg wash the crust, and add some Kosher salt to the edge for something reminiscent of a pretzel.
On go the toppings. Besides the moozarella cheese, there's hard salami (Mmmmm), olives, pimiento peppers, (Had I my red Fresno peppers, I would have gone with those and called them my "invading little red Fire Ants), and lots and lots of dem dar Yellow Jackets (they do present the tongue with a certain sting).
So let's take it to the pit. I already have it hot and got me hickory starting to smoke in its pouch.
Here goes the process:
I'd like for this following pic to be the specific pic in the Throw Down for Voting
Can I offer you a slice?
Chileheads unite! I am pleased to offer this humble representation on our behalf in the pizza throwdown. It's a good thing I am doing this for fun, because man, there are some real contenders. Like that saying from the movie "Major League" goes, when the tough get goin', the goin' get tough!"
I call this my "Wasp Nest Pizza" because of all the Yellow Jackets (tabasco peppers) that are crawling all over it. You'll see in a bit. For now, perhaps you would like to see the build of this nest. First up is my list of ingredients for the sauce. Many times I opt for crushed tomatoes, but tomato sauce works just fine too.
Then of course there are the ingredients for the dough. I keep it simple without any added sugar or sweetener. However, I do like to work some crushed oregano into it. Also, I am a huge, huge fan of SAF INSTANT yeast. Ooops, forgot to include the olive oil in the pic. You might notice that I choose to make my dough 100% whole wheat.
Next I like to sprinkle my GraniteWare pizza pan with cornmeal.
And it's time to roll out the dough (the heavy marble roller is a real blessing). Then I can transfer to the pan, egg wash the crust, and add some Kosher salt to the edge for something reminiscent of a pretzel.
On go the toppings. Besides the moozarella cheese, there's hard salami (Mmmmm), olives, pimiento peppers, (Had I my red Fresno peppers, I would have gone with those and called them my "invading little red Fire Ants), and lots and lots of dem dar Yellow Jackets (they do present the tongue with a certain sting).
So let's take it to the pit. I already have it hot and got me hickory starting to smoke in its pouch.
Here goes the process:
I'd like for this following pic to be the specific pic in the Throw Down for Voting
Can I offer you a slice?