So, I have no intentions of telling you that I had planned a nice thin crispy crust pizza. Instead I will point at this wonderful thick crust, hand tossed (not too far, but I did toss) Sicilian style pizza, complete with a stuffed cheesy edged crust (see the big holes inside the edges). An hour and a half before I made this, sure... just what I had envisioned, and when I served it up, with no apologies, no one said it wasn't that good.
OOZING toppings, lots of rich homemade Marinara sauce, bacon (look close, there is even a bacon lattice as a garnish).
Thick layer of cheese under the sauce (where it belongs to keep the crust and the sauce separated so the crust comes out crisp), even more bacon crumbled inside.
Yes indeed... there they are. Still just as sweet and juicy with the edges crisped up.
Why on Earth would I want to apologize for this masterpiece?
Well, originally I had envisioned creating something that looked like this...
|Click the photo to magically be taken to|
BAKING GLORY's original post For her Hungry-Man's Pizza
While I copied a lot of the ingredients (with a few twists of my own, you know me by now). I was very intrigued by his pizza dough recipe. I have been making my own pizza dough for awhile now. But my recipes all take at least 3 hours and usually more. No problem if you plan ahead, but The Baking Glory genius had a pizza dough recipe ready after just thirty minutes sitting in the fridge!
Now, this is a recipe I want to try!
Just one problem, and it is my fault. Remo says in the post that he would give details on the dough at a later time. He does. There is a separate post just dealing with the dough recipe. All I needed was one line out of that post and I would have been fine.
That line... Serving - 2 pizzas
But, I didn't read that. So, instead of Remo's wonderful thin crust crispy delicious NYC style loaded up pizza, I have a thick crust, combination crisp and chewy crust, loaded with lots of sauce, toppings and cheese (some would say Sicilian style). So, sorry Remus, not exactly what you had served up. But truth be told, I didn't have much to appologize to anyone who ate this.
|Click this photo to see Baking Glory's |
30 minute yeast pizza dough from scratch! If you follow these two links, you will see her recipe (including for her finished product...
Click HERE for his dough recipe.
Click HERE for his finished Hungry Man pizza recipe.
This is one of those unusual recipes that I didn't do much to. My pizza looks different because I did not divide the dough. I made one pizza from her two pizza recipe.
Because I use a HOT (500) degree pizza peel, the pizza cooks from the top (convection) and from the bottom (contact). Even though the dough is twice as thick,
OK... Look over Baking Glory's posts on making the dough. It really was amazing to work with, and INCREDIBLY FAST. Ready in just 30 minutes!!! Really and truly it was. Tasted PERFECT, and if you like a thin crispy crust, look over his post on making the pizza!
Here's what I did...
Brush a little Olive Oil on the crust, then line the bottom with cheese. I like a Scamorza cheese (kind of a cross between Mozzarella and Provolone. Slices easily or you can grate it.
Add the Sauce
Add the toppings... Keep it Simple. I had bacon bits and minced roasted garlic. Try to limit yourself to only two toppings.
But, go ahead and add more bacon, cause... well, it's bacon. If you are adding bacon, fry it up first in advance, just a bit. Just enough to pull most of the grease out. It will finish crisping up as you bake the pizza.
This would look better if you had a smaller pizza... Bacon Lattice work is always a crowd pleaser!
I also added some of those roasted cherry tomatoes from yesterday's post.
Bake in a pre-heated 500 degree oven. It is VERY IMPORTANT to pre-heat your pizza stone to that 500 degree point... at least 30 minutes before you cook your pizza...
500 degrees, 10-14 minutes.
|Click this screenshot of the home page to see Baking Glory's blog|
Baking Glory, I love this site. He is not a prolific blogger, with only a few dozen posts, but each one is a lesson in baking!.
The photo to the left is of one if his cookie recipes.
Stunningly beautiful photographs and really impressive recipes (I have read over dozens of pizza dough recipes, never have seen one that is ready in so short a time and (with my apologies) it worked perfect!
Baking glory is not a personal blog. You may never learn much about the author, but if you are looking for great recipes, inspiring photography and spot on perfect instructions with lots of details for a novice, Baking Glory is the place to be!
So, if I have tweeked your interest in REMO and the Baking Glory Blog , head on over and say HI for me!
And for a quick look at what he blogs, click on the logo link image to the right. You will see all the eRecipeCards that REMO has submitted to eRecipeCards.com. You can add his recipes to your eRecipeBox (once you have a free account).
See how useful the site is and how easy it is to find new favorite bloggers!
These posts continue to highlight bloggers and recipes that I have found on "eRecipeCards.com"..