Right amount of dough for a 9x12 Pizza |
Perfect ready to top |
Ready to take the heat. |
Now Your ready to top it off. If you have a sauce in mind, go for it. The sauce and topping I use are Contadina pizza sauce, down here in NC I can only find it at Kroger. Sorrento "Whole Milk" mozzarella and then you can use your imagination. Peppers, pepperoni, onions, sausage, etc. Make sure the mozzarella you use is whole milk, that's what the good pizza shops use, it has a beautiful melt, taste and color.
"Squizito" The Star of the show! |
Cooking time varies, gas stove, electric stove. I use an electric stove. Make sure you place the pizza on the middle shelf of the oven. A rule of thumb is to do a visible check after 15 minutes of baking. Then it's up to you, how dark do you want it. All I'm showing is the way my family likes it. You know you've got a great pizza when you can lift the whole pizza with a spatula. If my Mother sees this I'm gonna get baked! Not to worry, she thinks the "internet" has something to do with the Boston Celtics.
til next time
I don't throw the dough, these guys do.
"In Crust We Trust".
I made this yesterday, It was delicious!
ReplyDeleteKewl! (I'm hip now) Make sure you pass it on as a legacy to your future family and Kids, and keep the recipe a secret until you see a real cook in the family, then pass it on.
DeleteUncle Denna