Friday, September 16, 2011

Friday Night Pizza


No "Papa's in the House" delivery tonight.  I was excited that I had the time to make real pizza and that is the best kind!  Over the summer I bought some 00 flour and according to other sites I've read, it makes the best crust.  The only place I have found it (without ordering) is Zzest in Rochester.
By Definition: 00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries.

I wasn't sure how to make the dough so I googled a couple sites and kind of played around with it.   I'll have to make it again to measure what I did so I can share with you.  Upfront I'll say I was thrilled with the results.  The crust was awesome.  Another *must* is heating your stone to 475 and then waiting about another 20 minutes before sliding the pizza on.  Cooking time was about 14 minutes.

2 pizzas were on the agenda - Mr. John loves Canadian bacon and pineapple so that was first up.  I had some pizza sauce from Cosetta's (in St. Paul) and used fresh mozzarella.



Cornmeal helps the dough side off without sticking on the pizza paddle








Next up was fresh tomatoes and green olives with a bit of freshly grated parmesan cheese




Doesn't the crust look awesome!

Leftovers are on the menu for lunch tomorrow!!!!  Along with the Lemon Chicken Orzo Soup from yesterday!  Decisions, decisions

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