Pizza Fanatic

Anyone that knows me knows that I love Pizza. I love making it, i love eating it, I've loved it for a long time and it loves me.

I especially like the kind of pizza I make and here goes nothing...

Gooey Sweet Pizza Dough:
3 Cups Flour
1-2 tsp Garlic Salt
2 tsp Yeast
1 tbs Light Corn Syrup or Honey your choice
1 tbs+ Olive Oil
1\2 Cup Milk
1 Cup Water

This is my starting point to be honest. It usually takes more flour than I list here. I also add Wheat Gluten because well when it comes to breads - gluten is good

I combine all this in the ol' Kitchen Aid and turn it on - I start with the dry stuff and mix it for a bit just because it seems logical to me then the syrup or honey then the liquid.

I like a wet dough - some people dont and its okay to be wrong.

Run it around till you get what you are looking for - i run mine till its running up the hook but still sticking pretty good to the sides - I turn the mixer off and let it set for 5 minutes or so.

I have a special little pyrex glass bowl I use for rising my pizza dough. The dough takes exactly half of it - so, when it gets to the top its time to punch it down right. No guessing if its doubled or not.

Any one who knows me knows I am not a patient man. It used to be that I would let it rise once, then shape it out into my pie and let it rise for a couple minutes on the pan and start baking away, well not any more. I have gotten wise in my old age. It tastes soooo much better the longer it rises, just keep pushing it down. I do it 3 times or so. Maybe I use too much yeast, whatever, I like it.

I use this particular recipe or most bread items I do. add some melted butter and an egg, take away some liquid and viola, cinnamon roll or sweet dinner rolls.

Its risen, several times and its roll out time. - well in this case I just kind of pressed it out

Here are your options.
1. Cast Iron Skillet and a Chicago Style deep dish yummy goodness -

If you are going to do this add some corn meal to your dough. not a lot just some for texture. It makes it seem more real.

In this option i divide dough into two parts 75\25 - The 75 is for the bottom and the 25 is for a nice thin top

Roll out and place into your seasoned cast iron skillet with corn meal sprinkled in it for additional non-stick-ness. Sauce, cheese (lots of it) toppings, top crust, slice some breather holes, more sauce and more cheese and wow, yummy goodness. - Oh 375 or so for however long it takes to brown er up.

2. Regular ol' yummy pizza -

Roll it out, put it on your pie pan, make a nice thick edge and top to your hearts delight.

I am a meat guy so its my opinion that only sauce, meat and cheese should go on a pizza. Just my opinion sorry if I am always right.

I bake this magical food vessel at 450 until I cant stand it anymore and take it out and eat it.

Ill go into sauces and all that good stuff next time I make it but for now this is all I've got. Pictures to follow as soon as I get them onto the computer.

Till next time..

James