Do you use bread dough? Do you let it rise for hours? And do you bake it as hot as your oven will go? _
I would maybe dabble with lobster ravioli. I've never heard of the other stuff. But Ham and Pineapple pizza is absolutely amazing. I can't believe you don't like that.
Buy the dough and depending on how sloppy the pizza, its either to thick or to thin...you heat the crust before hand?
Make your own dough, it's a little tricky the first time but once you get the hang of it, it's pretty easy. Store bought never rolls out like homemade. In a metal or glass mixing bowl combine: 4 cups bread flour 2 teaspoon kosher salt 2 tablespoons EVOO Mix 1-1/2 cups water heated to 110 degrees Drop in one packet of instant dry yeast 1-2 teaspoons sugar Let it bloom Mix most of the water/yeast solution into the flour, mix with a spoon till it starts to get messy than go in by hand and knead it thoroughly. Roll it out on a floured surface and keep kneading till smooth and everything is fully incorporated. If it sticks to your fingers, add more dough. If it's too dry, add more water. Mine is usually way too sticky so I end up using more flour. It helps if you have someone standing by to sprinkle on more flour. Have a clean bowl standing by, put in a tablespoon of EVOO, drop the dough ball in there and roll it around to coat with the oil. Cover with a tea towel and put in a warm spot with not breeze or cool air and let rise for at LEAST 2 hours. When you are ready to bake, put a pizza stone or pizza iron in your oven or on the grill at its highest temp. That dough will make about 3 pies, so cut it in equal sections. Roll out one of the 1/3rd dough balls on a floured surface with a rolling pin (I use a French pin, easy to use) but you could use an empty wine bottle. You need a pizza peel for the next part. Sprinkle corn meal on the pizza peel and put the rolled out dough on the peel. Jiggle it to make sure it moves and isn't sticking. Put your toppings right on the raw dough, you can brush the edges with EVOO. Again, jiggle the dough to make sure it isn't sticking, and shuffle it onto the piping hot pizza stone or pizza iron. This is the most crucial part. Then just watch it cook to a crispy golden deliciousness and the cheese is bubbling. Check the bottom a few times and you'll know when it's done. _
Yes, as in extra virgin olive oil - he's channeling his inner Rachel Ray. I'd give her a shot in the ass.
So this is what they consider as "exciting" in Nebraska? If it was up to me, I'd sell Nebraska to Canada.
Here's a really simple one I made 2 weeks ago. Btw, use bread flower if you like your crust crispier pizza, use AP flour if you like it chewier. _
Cold cheese pizza. I've only ever ate it drunk off my ass so I'm not sure if it's actually as good as I remember.
