HIT BY SPIKES Posted December 14 Author Posted December 14 (edited) Prepping toppings now. Sliced up some Italian Sausage I BBQ'ed earlier in the week. Making a list for tomorrow morning's grocery shopping. I have all sorts of hot and sweet peppers from the garden and elsewhere. I will need a ton of cheese. Going to make 5 big sheets: (1) The 27 year old daughter's pizza I will do the dough for -- she can get off her ass and do the rest; (2) The wife's pizza that I will roll out and walk away in disgust -- probably Organic Kale, Peruvian Quinoa on a sauce of African Wachati Guano; (3) A pizza for a helpful neighbourhood buddy and his picky eating 12 year old son -- pepperoni and cheese; and (4) A Garlic Cream White Sauce Pizza (toppings to be determined) and (5) A Kitchen Sink Tomato Sauce Pizza for me. Edited December 14 by HIT BY SPIKES 1 Quote
HIT BY SPIKES Posted December 15 Author Posted December 15 This Detroit Style Pizza Dough asks for a 48 to 72 hour cold proof. The reason is to make the crust airy like focaccia. Unfortunately, I did not read the fine print until yesterday morning so my dough making wife will get me a 24+ hour proof. Hoping to get the pizzas in the oven by Noon so I can nap during the once again crappy 1:00 PM games with RedZone on. Quote
BillsFooteball Posted December 17 Posted December 17 On 12/15/2024 at 2:06 PM, HIT BY SPIKES said: These pizzas are insane You need to start adding pics to these meals you make. Always sounds amazing Quote
HIT BY SPIKES Posted December 17 Author Posted December 17 2 hours ago, BillsFooteball said: You need to start adding pics to these meals you make. Always sounds amazing I would love to but don't know how. I took photos of the pizzas. Quote
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