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What do you put on yours? Do you bake the crust first for crispness (I love thin crust crispy). Is the pepperoni from the deli ok to use or does it have to be the small ones?
My crust routine is a pain. I first take my oven up to 500. I have the bottom lined with unglazed quary tiles, so it takes awhile to get up to 500. Then, once it hits 500, I turn it off and immediately kick on the broiler. I first use pan with a dusting of corn meal, and put the pizza under the broiler until I get some color on the crust and cheese, then I take it out, transfer it to a pizza peel (that wooden thing the pizza is on) and use that to get it onto the tiles, where it gets crispy in about 5 minutes.
Toppings are always light - I like it loaded, but the wife doesn't, and I like it just as well fairly simple, so that's what I do. One half of the above is plain, the other is mushroom.
I am NEVER in the mood for pepperoni so I can't help you out there (pepperoni gets all icky and slimey when it is cooked on a pizza...now on the other hand I like it in calzone, pizza bread, or just sliced and eaten uncooked). But it you want it on your pizza, I imagine any form would do, just sliced thin.
I usually make my own dough.
As for the crust, and the pizza itself, I usually prebake it on some tiles or stones in my oven as hot as it will go...remove it from the oven, apply my ingredients, and then pop it back in the oven. Now here, I'm talking about a thin crust type or even a thick crust.
As far as what I put on it, that will vary. I like pizza without a red pizza sauce much of the time, so I make a "sauce" of melted butter and olive oil (with fresh minced garlic, usually) for this type. I slather it on the dough and put my preferred toppings...typically crumbled (cooked) Italian sausage, mushrooms, onions, and tons of mozzarella and other typical Italian cheeses. I like to put some Asiago, Parmesan, Fontina,and Romano on the top if I have them. This same basic pizza with nothing but the cheeses is also great. Thrown on some fresh basil leaves if you like...or some oil-packed artichoke hearts, rosemary,spinach, etc., if you like.
I also like a red sauce at times. Usually with that type I like meats, cheeses, and the usual other toppings. I like a good mix of herbs in this type sauce. I usually don't put spinach or artichokes on this type, but onions, mushrooms, peppers, and olives work OK.
I vary sometimes whether I put the main cheeses beneath the ingredients (and sauce) or on top.
Sometimes I like to make a flavored crust...with some garlic, toasted sesame seed, or rosemary, etc.
I usually buy fresh pizza dough or make it homemade then put on a pizza stone. I top with home made pizza sauce, cheddar and pizza cheese, vegetables or pepperoni. Cook at 450 degrees for about 16 minutes. I also do a breakfast pizza, top dough with cooked scrambled eggs top with cheese, sausage, greenpepper, bacon etc.
I don't pre bake the crust, but I have the oven real hot, and I put cheese on the dogh before I add the sauce. That helps to keep it from getting soggy...And any kind of pepperoni will work, though it's not one of my typical toppings.Lately it's been roasted garlic, artichoke hearts, sundried tomatoes..
I make my dough in the bread maker, on dough only cycle. Then I spread it on my wooden peel after dusting it with cornmeal. Spray the dough with Pam, add sauce, then cheese and anything else you like, parmesan cheese, oregano etc. I like onions also. The last one I made was a Margarita, tomatoes, mozzarella, and basil. I prefer homemade pie to store bought and I hardly ever eat frozen.
Pillsbury dough crust works fine, if your in a hurry. Just cook it for 5-8 minites, before putting your pizza sauce on, and toppings.
Boy, wish I had read this the other day! I bought some of the Pillsbury dough crust to try. I usually don't make pizza myself....I should as my family loves it!
I cheat and buy take out... It's my evening away from the kitchen!!
The pre-cooking the crust might of helped my poor pizza out, I think or maybe not!!!
Thanks for the idea, I give it one more chance....
By the way good thread.... maybe I'll become a stay home pizza maker! Good information!!
When you make homemade pizza,you know what goes into it.There are no additives or harmful ingredients like high-fructose corn syrup.This homemade pizza recipe gets its gourmet flavor from only the freshest,organic tomatoes,an all-natural homemade pizza dough and special gourmet cheeses:fontina and smoked mozzarella.
Classic Pizza Recipes:
I will be adding some mouth watering Classic Pizza dishes to the recipe section such as Margherita,Funghi,Pepperoni, Salami, Toscan and many more.
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Last edited by rosejenifar; 11-03-2008 at 02:44 AM..
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It depends on my mood and what I have on hand
It's my evening away from the kitchen!!
