Or if you’re from there, “Sahth Shawh Bah Pie.”
Thought I’d try something new. Very easy homemade dough, 4½ hours total proofing. The trick is to grease the pan with solid shortening; it just helps get the bottom crisp.
Bake it wicked hot (550F), when the crust is browning, take it out of the pan and finish on a stone. Made two 10" pies.
All credit to Sam The Cooking Guy. He used a bunch of fancy toppings, but pepperoni, shrooms, and basil remains my wife’s fave.
Elite topping choices.
Looks delicious. Finally, someone who doesn’t under cook their pizza!
I married a pizza expert.
Oh this is half way to my favorite pie. Although this does look fucking amazing.
Add some olives and some anchovies and I’m in heaven.
That looks amazing.
My thoughts exactly. Now I’m hungry for pizza…
I cannot stomach mushrooms, this makes my skin crawl. But i do love a good homemade pizza and i bet these where absolutely amazing.
Can i ask what ratio water to flour and oven settings you used?
All measures American.
2 cups + 2 tablespoons flour. ½ cup + 1 tablespoon water. ⅛ teaspoon yeast. ¾ teaspoon kosher salt. Dash olive oil.
After kneading, proofed it for 3 hours.
I put my pizza stone on the middle shelf. Baked in pans on the bottom shelf at 550F, then removed from pan and finished on stone.
Thanks!
Is this in Wisconsin? Sorry, I’m dumb.
I’m in San Diego, the pizza is popular in the Boston area.
