jasonsbeer
Well-Known Member
Tonight was pizza night at the homestead. Been making home made pizza for quite a while and it took me a lot of fails to finally succeed.
Set the oven for 525 degrees (yes, mine goes to 525 ). Preheat the stone and oven for 30-45 minutes.
I enjoy thin crust pizza - make the dough at least several hours up to 24 hours ahead of time, let rise. Longer rise times allow the flavors and texture to develop.
Roll out the dough and dock it.
Pre-bake the crust for a few minutes then coat with olive oil before topping
Top with sauce and fried pork sausauge
Get the cheese on (I put it on frozen) and then top with pepperoni and green olives, when available
Bake until the cheese is golden brown, pair with your favorite beer, a double chocolate stout, cut and enjoy.
Set the oven for 525 degrees (yes, mine goes to 525 ). Preheat the stone and oven for 30-45 minutes.
I enjoy thin crust pizza - make the dough at least several hours up to 24 hours ahead of time, let rise. Longer rise times allow the flavors and texture to develop.
Roll out the dough and dock it.
Pre-bake the crust for a few minutes then coat with olive oil before topping
Top with sauce and fried pork sausauge
Get the cheese on (I put it on frozen) and then top with pepperoni and green olives, when available
Bake until the cheese is golden brown, pair with your favorite beer, a double chocolate stout, cut and enjoy.