Jul
27 2017
I
don’t make my own pizzas often since I can get them from Sandman’s
carry out. The best in town and ready in 20 minutes, just 2 minutes
away! When I came across this recipe at Serious Eats I had to give it
a try.
It’s
made on a sheet pan and one thing different was he used 6 oz. of
riced potato to make a thinner crust. When I re-read the instructions
I had missed that if you mixed the dough by hand you were supposed to
let it rise overnight.
I
did get it mixed and let it rise for 3 hours to try and get it done
for supper. My toppings were the sauce, Parmesan, mozzarella cheese
and fresh basil. I used San Marzano tomatoes for the sauce and they
really make a difference.
I
let the dough on the sheet pan for 2 hours then spread out, added a
little of the sauce and Parmesan and par-baked in a 550 deg. oven for
5 minutes.
I
then added sliced mozzarella, Parmesan, fresh basil leaves and most
of the sauce. I baked it at 550 deg. and it was done in 10 minutes. I
let set about 5 minutes then sliced for the wife and me. Our son had
stopped in so I gave him some to take home.
I
didn’t get many pics of the process but below is the link to the
recipe. It has a lot of good reading and photos. Pizza was delicious.
Ingredients except for Parmesan
Par-baked ready for final bake
Resting
Sliced ready to eat!
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