Deb
New member
Pizza night!
I never make thin crust pizza and when I made the dough last night for tonight's pizza it wasn't what i was intending.......but I wasn't thinking and scaled the recipe for a 14" pan, mixed the dough, into the fridge for a long slow rise, took it out of the fridge today about 3 hours before i wanted to bake it. After an hour I pulled out the pan i wanted to use - it's 16", I don't have a 14" pan - dilemma - make a 14 inch pizza in the 16 pan or do a thin crust pizza - my intention was to do a mix of two New England pizza styles - Greek and Bar - the bar pizza has the cheese spread all the way out to the edge of the pan where it melts and browns and gets crispy. I decided to go 16" since I wanted to keep the brown, crusty cheese . Olive oil on the pan, dough spread out in the pan, it's thin, you can see the pan through the dough in a few spots
brushed the dough with Annie's roasted garlic olive oil, covered with plastic wrap and let rise for about 2 hours
dough (so I will remember what I did
)
10.17 oz King Arthur Sir Lancelot flour
6.4 oz water
1/3 tsp instant yeast
1.5 tsp salt
.75 tsp olive oil
1.5 tsp sugar
(tf .11, 14" pan)
while that was rising I prepared the sauce - the greek pizza sauce is a slightly sweet cooked sauce, I used crushed tomatoes, sugar, lots of oregano, garlic, & crushed red pepper
sauced the dough, then roughly 1/2 mozzarella & 1/2 white cheddar , then topped with pepperoni & homemade hot italian turkey sausage
the traeger was preheated on high, this picture was the first time I checked it, it was browning in the back so I spun it a few times
looking better
out of the grill & sliced
the crust
dinner
sometimes mistakes turn out to be happy, this pizza is one I will do again......
I never make thin crust pizza and when I made the dough last night for tonight's pizza it wasn't what i was intending.......but I wasn't thinking and scaled the recipe for a 14" pan, mixed the dough, into the fridge for a long slow rise, took it out of the fridge today about 3 hours before i wanted to bake it. After an hour I pulled out the pan i wanted to use - it's 16", I don't have a 14" pan - dilemma - make a 14 inch pizza in the 16 pan or do a thin crust pizza - my intention was to do a mix of two New England pizza styles - Greek and Bar - the bar pizza has the cheese spread all the way out to the edge of the pan where it melts and browns and gets crispy. I decided to go 16" since I wanted to keep the brown, crusty cheese . Olive oil on the pan, dough spread out in the pan, it's thin, you can see the pan through the dough in a few spots
brushed the dough with Annie's roasted garlic olive oil, covered with plastic wrap and let rise for about 2 hours
dough (so I will remember what I did
)10.17 oz King Arthur Sir Lancelot flour
6.4 oz water
1/3 tsp instant yeast
1.5 tsp salt
.75 tsp olive oil
1.5 tsp sugar
(tf .11, 14" pan)
while that was rising I prepared the sauce - the greek pizza sauce is a slightly sweet cooked sauce, I used crushed tomatoes, sugar, lots of oregano, garlic, & crushed red pepper
sauced the dough, then roughly 1/2 mozzarella & 1/2 white cheddar , then topped with pepperoni & homemade hot italian turkey sausage
the traeger was preheated on high, this picture was the first time I checked it, it was browning in the back so I spun it a few times
looking better
out of the grill & sliced
the crust
dinner
sometimes mistakes turn out to be happy, this pizza is one I will do again......
