Home-made pizza

[MikeB]

Marianne made the dough



She also made the sauce (garlic, basil,oregano,onion powder,EVOO, tomato sauce), I cooked up some Eyetalian sausage,



Spread the dough on a baking sheet (used some more EVOO to keep from sticking and help spreading),



Added some store-bought Pepperoni,



Put the meats, mushrooms pieces from a can and mozzerella cheese on it (some left-over cheddar cubes from Thanksgiving too, sliced up),



18 minutes @ 450 degrees,



It was good.
Best thing is, sliced into 24 pieces, we still got 15 left.

[Norm]

Oh yeah, love me some pizza.

[NeedSpeed]

Looks good.

[Rob]

Fine looking pizza

[LilRedCorvette]

Homemade pizza rocks! I like mine with grilled or roasted chicken, zucchini, tomato, mozzarella, and fresh basil.

[Truck Guy]

Homemade pizza is the best!
When all of our girls were younger and living at home, I had to make a double batch of dough so we could make fry cakes for dessert.

Just fried dough balls flattened out a little, deep fried and then coated in cinnamon sugar...yum

My Great Grandmother, grandmother and mom did the same

[Chuck A]

looks delicious i bet it tasted delicious also

[Sea Six]

Dough recipe? Sauce recipe? Watdja do with the sausage?


This is a recipe forum, ya know.

[MikeB]

Originally Posted by Sea Six

Dough recipe? Sauce recipe? Watdja do with the sausage?


This is a recipe forum, ya know.

Dough recipe: (Using a bread maker, takes 1hr 5 minutes to blend, rise,blend,rest repeat -Kitchen Aide is our brand) Water 7 to 8oz, 3/4 Teaspoon salt,2 tablespoons Olive oil, mix together, then add 2.5 cups flour, 2 teaspoons sugar, 1 yeast packet (2 teaspoons), never let the salt touch the yeast directly. If too stickey, add 1 Tablespoon of flour at a time, up to 4 tablespoons more.

Sauce: Listed above picture of sauce (8 oz tomato sauce, seasoned to your taste above).

Sausage: I'm in Wi, so it's either Johnsonville's or Klement's mild Italian sausage. 8 oz (2.5 links).
I remove the skin, and cook it up. Other times, we'll buy a 1 lb package of pizza sausage packaged like bulk ground beef, but prepakaged sausages are about the same, and that's what I had in the freezer.

[Chuck A]

Originally Posted by Touringmike

Dough recipe: (Using a bread maker, takes 1hr 5 minutes to blend, rise,blend,rest repeat -Kitchen Aide is our brand) Water 7 to 8oz, 3/4 Teaspoon salt,2 tablespoons Olive oil, mix together, then add 2.5 cups flour, 2 teaspoons sugar, 1 yeast packet (2 teaspoons), never let the salt touch the yeast directly. If too stickey, add 1 Tablespoon of flour at a time, up to 4 tablespoons more.

Sauce: Listed above picture of sauce (8 oz tomato sauce, seasoned to your taste above).

Sausage: I'm in Wi, so it's either Johnsonville's or Klement's mild Italian sausage. 8 oz (2.5 links).
I remove the skin, and cook it up. Other times, we'll buy a 1 lb package of pizza sausage packaged like bulk ground beef, but prepakaged sausages are about the same, and that's what I had in the freezer.

how did the pizza taste and tell us about the aroma
mmmmm getting really hungery now

[Sea Six]

Originally Posted by Touringmike

Dough recipe: (Using a bread maker, takes 1hr 5 minutes to blend, rise,blend,rest repeat -Kitchen Aide is our brand) Water 7 to 8oz, 3/4 Teaspoon salt,2 tablespoons Olive oil, mix together, then add 2.5 cups flour, 2 teaspoons sugar, 1 yeast packet (2 teaspoons), never let the salt touch the yeast directly. If too stickey, add 1 Tablespoon of flour at a time, up to 4 tablespoons more.

Sauce: Listed above picture of sauce (8 oz tomato sauce, seasoned to your taste above).

Sausage: I'm in Wi, so it's either Johnsonville's or Klement's mild Italian sausage. 8 oz (2.5 links).
I remove the skin, and cook it up. Other times, we'll buy a 1 lb package of pizza sausage packaged like bulk ground beef, but prepakaged sausages are about the same, and that's what I had in the freezer.

Sea Six likes this.

[MikeB]

Originally Posted by Chuck A

how did the pizza taste and tell us about the aroma
mmmmm getting really hungery now

The prep time is a killer. Smelling the sausauge cooking, wife microwaves garlic and oil for the sauce. Even the dough mixing for over an hour has a nice smell.

It was real good. I ate 2 pieces of leftovers every day after work for 4 days.
(Frozen, in the toaster oven for 10 minutes at 400)
I know you're a NY guy (I spent 10 years in Upstate), this is nothing like a NY style fold and eat soup type- which I recall fondly. It is a thin crust (less than 1/4" thick) Midwest style. Nothing like a Chicago pan type (which I also enjoy but never make). The home-made dough is not quite saltine cracker consistancy, but it's the only thing that could use improvement.
Sausage, mushrooms and onions is the big seller in these parts. We'll do either this type, or what's pictured above (I like pepperoni)

Just something the wife and I enjoy doing together 2 or 3 times a year (mostly in the cold months- no outdoor grilling right now). We could buy a pizza at the local pubs for less than the cost/work envolved, but something about home-made makes it better.

Anything but minnows (anchovies) goes.

[MikeB]

Originally Posted by Sea Six

Sea Six likes this.

Forgot to mention, but it may not matter.
The sausage is pork.
Beef on a pizza, well, I don't think they belong on the same platter.