Made this yesterday with seared chicken breast, pizza sauce, mozzarella and pepperoni. Kind of scratches the itch while I'm trying to avoid the real thing.
Ordered a 14" Chicago style to be picked up at 5:00 today from a local place by me that makes a damn good one. Excited to enjoy that during the Super Bowl. I'm rarely in the mood for Chicago style but it just sounds good today. 9 out of 10 times I want NY style or just a real thin crust with a bunch of cheese.
Do you guys put olive oil on your crust before the pizza sauce? Or do you not use olive oil? I’ve seen advice going both ways on this one.
Had some new slices at my long time favorite spot AMA Left is fresh jalapeños, garlic, fontina. Right is a “croque Monsieur” with charred Gruyère and porchetta tagging Fancy since he dreams of this place
Haha need to get it set up. My wife is pregnant and thing is a beast. Also it is icing. Hoping to try it out next weekend after busy season.
No stand was simple to assemble. However lifting the 150 pound oven isn’t a one person job. But neighbor is back tonight so lifting it then.
F&F is the best imo. It’s just so good but also the scene there is my favorite hang out spot in town. Sunny day outside there on court st is so nice. lucali nearby of course is fantastic too.
Went to my buddy's place to fire up his Ooni Karu 16. Did four pies @ 72 hours (yeast & bread flour) four @ 72 hours (sourdough starter & 00). Spoiler Mushroom Prosciutto & Arugula
Got a 1/4" steel and some 00 flour for pizza. Holy fuck the difference that made is incredible. I have been making pizza for years but a whole new world is open to me. The 00 flour is so easy to throw.
Uncle G's Detroit-Style in Birmingham (Alabama, not MI) is really good. Finally had some this past week. Usually at Trim Tab Brewery.
Got the call that the kid was sick so I snagged her from school and came home, decided I had time so it's home made pizza night. Used this dough recipe, seem ok? https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough First time doing a "bread" using weights, hoping that helps.