Since it’s the last day of the month and I haven’t posting much lately, this will be the post that covers all of the homemade pizzas Mare and I made and enjoyed in May.
Pepperoni & Canadian Bacon
A huge bubble formed in the middle and sent the toppings
sliding to the edges like lava flowing down a volcano.
Canadian Bacon & Red Onion
This one turned out excellent.
Canadian Bacon & Red Onion
A repeat of the previous week.
Thick-sliced Pepperoni & Diced Portobello Mushroom
Very hearty and greasy delicious.
Unmentioned ingredients in descriptions and comments above:
- Pizza dough
- Homemade marinara
- Shredded mozzarella and Italian cheese blends
- Parmesan cheese to soak up any excess moisture and for sog prevention
- Olive oil (extra virgin, both garlic-infused and plain) to grease the baking sheet
- Pre-heat oven to 450°F.
- Place pizza on middle rack to bake for ten minutes.
- About five to six minutes into baking, rotate the pie 180° to help bake evenly. During the rotation, you can monitor any bubbles that may be forming. Simply poke them with a fork.
- After ten minutes, remove the pizza from the oven and allow to cool for a few minutes. A cooling rack will help the steam leave and make the crust firmer.
- Slice and enjoy!
Baking a pizza at home is a very relaxing experience. From stretching the dough to sprinkling the shredded cheese and adding the toppings, a homemade pizza is made with love rather than being just another pie filling a ticket in a corporate establishment.
This past Wednesday, Mare & I baked a homemade pizza topped with Canadian bacon, pineapple, and ricotta. We had fun with the arrangement of the toppings as you can see in the photograph below.
The dough treated us well again and stretched all the way across the baking sheet. If you’re using canned pineapple to top a pie, then make sure to drain the pineapple as much as possible. We use a strainer to make sure the pineapple tidbits are well-drained. Sprinkle a decent amount of Parmesan on the marinara to soak up any extra liquid that may want to get through and sog up the crust.
Topping a pizza is comparable to decorating a cake. Even distribution of the toppings is important, so each slice will have a balanced amount of toppings.
This pie baked excellent. Hawaiian-style pizzas have their own unique flavor combination.
In this close-up, you can see the shininess of the cheese caused by the grease being baked out. You can also see the baked spots on the ricotta which I really enjoy. A pineapple tidbit made the picture in the lower right corner as did a piece of Canadian bacon in the upper right corner.
With the frequency of ‘Za of the Week posts versus posts about anything else, this blog ought to be renamed Modern Pizza Box. This week’s pie was topped with: pepperoni, red onions and pineapple.
The dough stretched so well this time around, and extra sauce was used again. We were going for an interesting topping combination without using anything out of the ordinary. Then again, Burma doesn’t consider crickets as a pizza topping out of the ordinary.
The layers stacked like this:
- Garlic-infused olive oil brushed on the baking sheet
- Extra marinara
- ½-¾ cup of mozzarella
- Sliced pepperoni
- Sliced red onions
- Pineapple tidbits
- 1½-1¼ cups of mozzarella
The two main things I felt should be stressed with this pizza were:
- Use Parmesan to soak up the liquid that leave the toppings, mainly the onions and pineapple. Who enjoys soggy pizza?
- Make sure to drain the pineapple well if you are using canned pineapple. The best way to drain pineapple is with a strainer.
The rest of the pie is pretty standard everyday American pizza.
The crust came out perfectly crispy. The toppings combined very well to create a flavor of its own. Even though pineapple usually accompanies ham on a Hawaiian-style pizza, it still goes well with pepperoni. Red onions have a sweet flavor when they’re cooked, so they go well with a topping like pineapple.
Where’s the pepperoni? Buried beneath the sea of cheese.