JFC they look so good!!!

🤤

Thanks! I see now after another look that the red things are the sauce! Sounds like a fun and tasty trip.

Yeah! Buffalo chicken is chicken, buffalo sauce, blue cheese, celery, red onion. Vodka meatball is meatball, vodka sauce, fresh mozz, and ricotta. Grandma was just plain, says family recipe tomato sauce so im not sure what is in it, the rest is fresh mozz, basil, and garlic.

Lots of flavor, especially the meatball which is normally very bland most places. Ricotta as well had flavor which is sadly hit or miss most places as well. Buffalo wasnt very hot but I like it more mild anyway. Again lots of flavor and the chicken was tendor and ive never seen red onion on this style but it worked well. The dough was super crispy outside and light airy inside even for the grandma which can be overly dense most places. Wish I could go back but that was a far trip for us.

These look really interesting and delicious! Can you share what the toppings are? Or at least I am curious about the red things on the Grandma pie (look like a sushi ingredient). Also looks like celery on the chicken and what a neat way to present (I assume) the ricotta on the meatball! I have never seen it hold a form like that.

Update: I used this recipe and it is better than my old one but still seems to be lacking something. Maybe I didn't put enough salt in since they leave it up to the cook, but I also don't want it to be super salty. Or maybe I do, I dunno

On the plus side I doubled the recipe and it made enough sauce for 6 large pizzas! So I froze 2/3 of it and won't have to make sauce for another 3 weeks.

All the way to the edge. Daring.

Give us the real goods. Show us the pizza upskirt. Top looks great bit how was the bottom?

Nice!

I dont think there needs to be an argument about it. My lifestyle just doesnt work out with long dough rises. I know of and have tasted the benefits of long dough rises. If the method works great with your schedule even better. But for my purposes its just not for me.

Oh that tracks, I'm using a wood burning stove that cooks at 900-1000F (for about a minute!)

From what I've read you see a lot more benefit with 00 flour if you bake at 700˚ to 900˚ F but if you're baking in a home oven at 550˚ bread flour is probably a most economical choice. I used to use 00 but switch to King Arthur Bread Flour (which has a high gluten content) and my crusts turn out pretty darn good!

Not a fan of long dough rises? I make a bunch of dough on Sunday and then have pizza later in the week at work and at home. The method works great with my schedule.

Oh yeah. Do all your cursed combinations without someome thinking you're crazy

Absolute mad lad over here.

Looks good though OP, well done!

Looks dope, would eat

Yeah, thats the best part of home made pizza. Add what ever the fuck you want. Nobody can stop you.

Döner Kebab with mushrooms???

This looks yummy

That looks delicious. Now I'm craving khachapuri.

I hate dill! You can take your dill dough and shove it right up your ass!

Garlic powder js good in pizza dough.

Sorry, that's a full pizza not just pizza dough. Try harder next time. /s

I did consider buying pizza flour buuuut I wanted to spend as as possible for a low risk first try, and I already have four kinds of flour in the freezer lmao

This looks delicious. Might i suggest trying 00 flour though? It's a higher gluten wheat specifically made for pizza! I'm pretty sure you can get it at most places that sell flour.

Thanks! It's a lot different than what I've tried. I'll give it a shot!

I'm bored at work so here's the recipe in text (slightly reformatted):

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) unsalted butter
• 2 medium cloves garlic, grated (about 2 teaspoons)
• 1 teaspoon dried oregano
• Pinch red pepper flakes
• Kosher salt to taste
• 1 medium yellow onion, peeled and split in half
• 2 (6-inch) sprigs fresh basil with leaves attached
• 1 teaspoon sugar

Directions

Step 1

• Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.

Step 2

• Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

Step 3

• Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour.

Step 4

• Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Man, I just ate lunch and now that I've seen this post, I'm hungry again.