My son’s pizza just had bacon and regular shredded mozzarella.
So I’ve been making Pan de Cristal King Arthur Recipe a lot lately. It’s so easy, and I tried to use it for pizza dough yesterday. It could have been divided better, my son’s pizza photo doesn’t do it justice, that shit tured into a crater as it cooled, and it looked amazing.
Did it cook all the way through… this was my main concern. The bread takes an hour to cook, and pizza usually only 20 mins, so, not at first, I had to cover the top so it wouldn’t burn while I cooked it an additional 15 minutes, and then even heated them slightly on the stovetop so the bottom could finish em because I was concerned about it. Definitely had a learning curve here. But they tasted phenomenal. I’ve still got tomatoes giving from my plants, and made a quick sauce. Added dehydrated chopped garlic to the bread dough.
Happy family!
Congratulations on your masterpiece! Hopefully, the beginning of plenty. Thanks for the topping ideas!
Yeah, I like this dough/bread for its texture, and the fact I don’t have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don’t ask me to dust flour on my work surface, I don’t want to clean the crannies on the cabinet doors from flour, it’s always manages to get everywhere, lol no
Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.
On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.
Always recommend pineapple with hot peppers. These are just jared pickeled peppers. Drain them both well before using. Add bacon for pleasure. I don’t eat pork nearly at all. Except when Kayem double smoked bacon is on sale, fuck me it’s good.
I am not a fan of pineapple pizza but this one looks awesome.
Pineapple, Pork and Jalapeno is one of those combinations that just works SO well.
I’ve done pineapple, spinach, and hot pepper, with a drizzle of hot sauce when I don’t have, or am not, consuming meat.
This combo is really tailored though, but works for me.
But yeah, just plain pineapple and cheese is not for me anyway. Pineapple is social, it needs buddies.
Thank you :)
Now, that’s a fucking pizza.
excited Italian hand gestures
See, pineapple absolutely can work on pizza, you just have to know what you’re doing, and have at least some sense of how to construct a total flavor profile.
I’m assume the downvotes are pineapple haters. I’m okay with being controversial. Sweet and spicy, gotta have both!
I generally recommend this fairly simple ‘trick’ to make almost any basic / more conventional topping mix into a better pizza.
3 cheese blend.
Never go full mozzarella.
Ever.
Unless your toppings are doing basically all the work of making a unique flavor profile.
Pick two more cheeses, fuck around untill you find a mixture and proportions that make a flavor that’s incredible with your simpler toppings.
Asiago, ricotta, parmesean, even smokey gouda or creamy brie can work.
… just not cheddar.
Something is fucking wrong with you if you think cheddar works on a pizza, you’re thinking of a hamburger and/or you are already too drunk to cook a pizza lol, you will pass out and wake up to a fire alarm going off and a smoldering cinder in your oven.
I can make cheddar bread work. Stuff them little dough balls and turn em into pretzels. Shred New York Sharp, add a spicy pepper mash, dear god you’ll get fat.
Oh I mean yes, it cheddar absolutely can work in varying breads and such of all kinds, fucking love me my piroshkis and all kinds of savory other ways you can combine bread and cheddar… but cheddar on pizza?
No no no no no, I am apparently religious, and that is heresy, lol.
Ashamed to admit only recently discovered this topping combination, and it is the fucking best. I want some!
I remember when you could first buy pickled banana pepper rings around here, I think my parents brought them home and the first thing I did was put them on a pizza. I’ve been doing pizzas that way for 40 years now, can’t imagine not having them.
It’s go goooood
Approvato
Grazie :)
Looks great, and not to be a Negative Nelly, but you might want to check two things, in future–
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- is parchment paper safe to use in 475°F baking environments? (because it looks like it might release siloxanes at such temps)
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- some parchment papers seem to contain PFAS’s, forever chemicals, so worth a little research
If it helps, I understand that pre-heated pizza steels are incredibly good at helping to simulate the heat delivery of brick oven pizza (which reduces baking time). Both the steel and “pizza peels” (like a huge spatula) can be had combined for… I think around US$60 or so, new. A bit of corn or wheat flour can be used to help prevent things sticking.
(I have a peel, but only a couple pizza stones right now. Looking to upgrade in future…)
I definitely know all of this. Why I clipped the edges of the parchment after the transfer and before the cook.
I preheat my cast irons at 450°F for an hour, there is cornmeal under the dough on the parchment. A pizza stone is cool, but I don’t have one and love my cast iron babies.
With normal pizza dough, the process is different than what I did here. I don’t use parchment with standard pizza dough. This is a 100% hydration dough, and took a 1.5 hour rise after shaping it. It’s not as sturdy as pizza dough, and transferring it would have been very difficult without the aide of the parchment. There was no burning on the parchment, no sticking except for one small corner that slid into the dough on the smaller pizza, I managed to get it out though. Came clean out the pans.
I use unbleached parchment, I don’t know if it contains pfas or not, but I appreciate you being concerned for food safety. You could also let me know my gas stove is going to give me cancer. You gotta pick your battles sometimes
Good to hear!
Most cooks seem to use PP in the direct cooking, hence my concerns above. Not unlike sous vide cooking, which seems like a great idea taste-wise, but a pretty sketchy one health-wise, in which the food will commonly absorb compounds leeched out of the plastic.Btw, I suspect those cast-iron pans (being metal) are in fact much more efficient than pizza stones, being… stone, eheh. They can store more heat and transfer it more efficiently as I understand it.
Buen provecho. 😊
Naw I hear you with the plastics. I’m glad to know someone else cares about it.
I’ve spent the last idk, ten years or so removing plastic usage (any single use stuff) from my kitchen as much as possible. We po’ folk, yet we use fancy cloth napkins even. I’m making pulled bbq chicken today in the crockpot, I actually thought of your comment, ‘what if my crockpot has pfas or some shit leeching? It probably does!’
Lol so thank you for trying to inform.
From what I’m seeing, modern crockpots are completely safe to use (and awesome devices, like my beloved air-fryer!) when following guidelines upon their use, but there MAY be an issue with older ones from some decades back, which evidently used ceramic glazes containing lead.
I reckon a quick bit of research on whatever model you have should quickly clear that up…
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I fucks with it light weight
The fuckin pan was heavy, I almost dropped it, my life flashed before my eyes
