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.
11 Comments
SatansMaggotyCumFart@piefed.social · 6 pts · 2d
That looks amazing.
YoSoySnekBoi@kbin.earth · 2 pts · 2d
My thoughts exactly. Now I'm hungry for pizza...
webghost0101@sopuli.xyz · 5 pts · 2d
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?
SnarkoPolo@lemmy.world · 2 pts · 2d
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.
webghost0101@sopuli.xyz · 1 pts · 2d
Thanks!
greatwhitebuffalo41@slrpnk.net · 2 pts · 2d
Looks delicious. Finally, someone who doesn't under cook their pizza!
SnarkoPolo@lemmy.world · 2 pts · 2d
I married a pizza expert.
Delphia@lemmy.world · 2 pts · 2d
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.
DLS@lemmy.world · 1 pts · 2d
Elite topping choices.
IndigoLarry@lemmy.world · 1 pts · 2d
Is this in Wisconsin? Sorry, I'm dumb.
SnarkoPolo@lemmy.world · 2 pts · 2d
I'm in San Diego, the pizza is popular in the Boston area.