Dr. Trout Bum
is one Smokin' Farker
I posted a photo of one I did with green chile in the hatch thread, but I made a couple of more pizzas on Labor Day and took a few photos to document the process.
I made the dough the night before...it should rise for 8+ hours.
Meanwhile, I made some sauce - tomato sauce, a little water, sugar, oregano, basil, thyme, garlic powder, salt, pepper and a bay leaf.
Decided on pepperoni and sausage, so I put some hot Jimmy Dean sausage on the Blackstone
Divided the dough into two. I put a couple of TBSP of peanut oil in each CI pan and swirled it around to cover the whole bottom. I put the dough ball in the pan to get it oily, then flipped it over and punched it down to "fill the pan". It won't go all the way to the edges, but then I let it rest for about an hour and it creeps toward the edges. After an hour, I keep lifting and pulling to stretch it to the edges.
Add some sauce...
Add some sausage...
Add some pepperoni...
Pile on the mozzarella...
Maybe a little more pepperoni....
And into the oven at 550F....bam, you've got pan pizza!
I made the dough the night before...it should rise for 8+ hours.
Meanwhile, I made some sauce - tomato sauce, a little water, sugar, oregano, basil, thyme, garlic powder, salt, pepper and a bay leaf.
Decided on pepperoni and sausage, so I put some hot Jimmy Dean sausage on the Blackstone
Divided the dough into two. I put a couple of TBSP of peanut oil in each CI pan and swirled it around to cover the whole bottom. I put the dough ball in the pan to get it oily, then flipped it over and punched it down to "fill the pan". It won't go all the way to the edges, but then I let it rest for about an hour and it creeps toward the edges. After an hour, I keep lifting and pulling to stretch it to the edges.
Add some sauce...
Add some sausage...
Add some pepperoni...
Pile on the mozzarella...
Maybe a little more pepperoni....
And into the oven at 550F....bam, you've got pan pizza!