zydecopaws
Babbling Farker
- Joined
- Jan 15, 2009
- Location
- Battle Ground, WA
Last night was Pizza Disaster night. Armed with fresh dough from TJ's, we proceed to fark up the transfer process for what were otherwise good tasting pizzas:
The first one wasn't even close to round as it almost folded in half on its way to the stone:
When complete, it was shaped more like some country in Europe than round:
The second pizza was closer to round, but had real thick crust on the outside, and real thin on the inside. So thin that in some places it was transparent:
In spite of all these problems, the pizzas still tasted pretty good. And since we are stubborn (and had dough for two more crusts in the fridge), off we went to the local Cash & Carry, picked up a couple of pizza pans, and gave it a go again tonight.
First pizza was garlic dough, homemade pizza sauce (tomato paste, minced garlic, tomato sauce, Italian seasonings, and a splash of white wine), mozzarella cheese, mushrooms, olives, and onions:
Turned out round, crust done perfectly (well, at least the way we like it), and went on and off the grill without a hitch:
The second pizza was whole wheat crust, more of that homemade pizza sauce, mozzarella cheese, leftover pork tenderloin from a cook late last week, pineapple, bell peppers, onions, and oregano. Oh yeah, and a few olives on one end to keep the boss happy:
As you can see from the close-up, another nice result, with the added advantage of some extra smoke flavor from the pork tenderloin:
All in all, the investment in the pizza pans was well worth it. There aren't any local pizzerias that can compare to the results we had tonight.
The first one wasn't even close to round as it almost folded in half on its way to the stone:
When complete, it was shaped more like some country in Europe than round:
The second pizza was closer to round, but had real thick crust on the outside, and real thin on the inside. So thin that in some places it was transparent:
In spite of all these problems, the pizzas still tasted pretty good. And since we are stubborn (and had dough for two more crusts in the fridge), off we went to the local Cash & Carry, picked up a couple of pizza pans, and gave it a go again tonight.
First pizza was garlic dough, homemade pizza sauce (tomato paste, minced garlic, tomato sauce, Italian seasonings, and a splash of white wine), mozzarella cheese, mushrooms, olives, and onions:
Turned out round, crust done perfectly (well, at least the way we like it), and went on and off the grill without a hitch:
The second pizza was whole wheat crust, more of that homemade pizza sauce, mozzarella cheese, leftover pork tenderloin from a cook late last week, pineapple, bell peppers, onions, and oregano. Oh yeah, and a few olives on one end to keep the boss happy:
As you can see from the close-up, another nice result, with the added advantage of some extra smoke flavor from the pork tenderloin:
All in all, the investment in the pizza pans was well worth it. There aren't any local pizzerias that can compare to the results we had tonight.