Quote:
Originally Posted by RobBlake
i love a nice golden melted cheese... dinny i gotta steal your recipe
|
Bigass cast iron skillet oiled with lard.
Sourdough pizza dough made in bread machine.
28oz can chef's cut Cento 'maters. Use whatever herbs and spices you like and simmer long time. Centos are low acid (sweeter) so adjust.
I make my own sausage. For pizza I use Emeril's Italian Sausage recipe. I only partially brown the sausage in a skillet with browned onions. It finishes in the oven on the pie.
8" of pepperoni works out perfect for me, YMMV. Pile on other stuff. NO CHEESE!
500 degrees for 20 minutes.
Pull out and cheese it.
500 degrees for as long as your cheese can take it. I sit at the oven door with the light on to get it just right. I'm not obsessive-compulsive, I'm more aggressive-repulsive.
Dinny