ingredients on pizza 1 (this picture) / pizza 2 (elsewhere), in the following order up from the crust:
- tomato sauce (with Penzey’s Italian seasoning and sun-dried tomatoes)
- parmesan
- extra parmesan / dubliner
- salami
- caramelized onions
- roast peppers / roast asparagus
- part-skim mozzarella
I made a big bucket of dough (2 qts unrisen = 4 lbs) with about 80/20 AP/white whole wheat. I left the cornmeal out of this one, but I think I’ll add it next time (at about 2 T for every 8 oz of flour). I used 1/2 lbs of dough for each 12″ pizza.
We used the BBQ Guru to hold the BGE temp at 450 F. Pre-baked the dough for 7 min. Flipped the crust to put on ingredients. Baked the pizza for 13 min.
——————–
We prepared ingredients a few days ago and froze them in single layers (so we can break off small amounts) in ziploc bags:
- roasted asparagus
- roasted peppers
- sauteed mushrooms
- grilled chicken
- steak
- chicken-apple sausage
- pulled pork
- part-skim mozzarella
We didn’t get a cheese blend because we have specialty cheeses in the fridge:
- aged gouda
- stilton
- dubliner
- cranberry wensleydale
- parmesan
- aged jack
- goat cheese
We also bought a 3 lbs log of salami
Everything is Costco-sized. We’ve committed to eating a lot of pizza this month.
