What's

C Cammo Member San Diego Joined: May 18, 2006 Posts: 2041	C Cammo Posted posted on Wed, Feb 15, 2012 4:53 PM I've been cooking a LOT lately, it's been rainy and cold here but the kitchen is smokin' hot. Pizza. Make that one veggie. And one classic pepperoni, kalamata olive, and fresh chopped garlic. These are BIG pizzas, forget the itty bitty ones. Make them GIGANTIC, this is a 20" pan!!!! One strange thing I do is to put dollops of sauce on TOP of the cheese! I've been battling with soggy pizza crusts for years, then went to a really old skool place in New York that does it this way. It works. The sauce runs down as it cooks, it tastes exactly the same but no soggy dough: The veggie. Just saute the shrooms quickly in a bit of olive oil, then let them sit for 15 minutes before you toss them on. That way they lose all of their moisture and the finished pizza isn't watery. Basil on top, lots of red sweet peppers. Ready - Ready - Done - looks good? Done - the crust here is about the size of a bike tire. Laytah, Cammo

I've been cooking a LOT lately, it's been rainy and cold here but the kitchen is smokin' hot.

Pizza. Make that one veggie. And one classic pepperoni, kalamata olive, and fresh chopped garlic.

These are BIG pizzas, forget the itty bitty ones. Make them GIGANTIC, this is a 20" pan!!!!

One strange thing I do is to put dollops of sauce on TOP of the cheese! I've been battling with soggy pizza crusts for years, then went to a really old skool place in New York that does it this way. It works. The sauce runs down as it cooks, it tastes exactly the same but no soggy dough:

The veggie. Just saute the shrooms quickly in a bit of olive oil, then let them sit for 15 minutes before you toss them on. That way they lose all of their moisture and the finished pizza isn't watery. Basil on top, lots of red sweet peppers.

Ready -

Ready -

Done - looks good?

Done - the crust here is about the size of a bike tire.

Laytah,
Cammo

Post #625156 by Cammo on Wed, Feb 15, 2012 4:53 PM