Man, I’m going to be eating a lot of pizza this year. I do most of my cooks on the weekends. I’ll take the Saturday/Sunday time to prep, cook, eat and repeat. During the week, it’s either leftovers, salads, maybe some grocery store sushi. Once and a great while, MrsForensicBBQ and I will venture out and eat somewhere. So today, we’re back for our third round of the pizza project.
We’re going to further reduce the dough amount, although I guessed 12oz was perfect last time. We’re doing an 8oz dough, changing up the pizza sauce (and cheese blend) and throwing some basil on there. And another weird little surprise: The White Pie.
The White Pie
Now I enjoyed the heck out of a white pie when I was in New York. The ricotta thin pie pizza was darn delicious. I kinda wondered how it would translate to a Detroit Style. I know, I know – I haven’t even cracked the code for a normal pie, and here we are changing some ingredients. Yep.
That parbake last time was a beauty. Let’s do it again.
I got lazy and let this pre-cook a little long. It was a particularly chilly winter day (February in the Midwest) and rather than monitor the crust, I sought shelter in the warmth of the homestead. Rookie move, but we’re going to see what the flavor is like.
MrsForensicBBQ’s reply: No such thing. She does love her the cheese. This was okay in my opinion. There was too much cheese and the crust was burnt, so it didn’t really translate all that well. I’d be open to trying this again, just not as ambitious. The crust was also thinner than I liked – no doubt due to the 8oz, but you’ll see that in my second pie of the weekend.
The Pepperoni Pie
We’re going with the same procedure as the round two pie – except we’re going to stay with the original jar’d consistency of sauce. And we’re going to overload the pizza with pepperoni. I didn’t have any meat on the white pie, so we’re going to compensate
Full on layer of pepperoni and a thin layer of cheese. Again, we’re plagued by the thin crust – just proving my point, 12oz was the sweet spot.
Cheesed it back up on the sides, added the sauce and another layer of pepperoni. Let’s finish it up.
Monitored this crust bake much better this time. Cheese ratio was good – but the thicker shred was more preferable. I’m so looking forward to getting some Wisconsin brick, and self shredding that up. Maybe then, MrsForensicBBQ will try the pizza.
Not exactly a setback this time around, just more of a confirmation of previous bakes. We’re getting there. Round three in the books.. here’s to round 4.