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After my trip to the mall yesterday, we had some new toys to play with for our pizza night. The pan to the left is the new full size pizza pan- it’s riddled with holes that apparently make the crust crispier, and from what I can tell, it actually works!
Let’s see- ingredients included: pizza sauce (tomato sauce, tomato paste, garlic, basil, oregano, thyme, marjoram, salt, black pepper); cheese- grated mozzarella, sliced fresh mozzarella, sliced provolone, grated parmesan; meats- italian sausage, pepperoni, prosciutto, salami, coppa; and veggies: red and yellow peppers, fresh tomatoes, basil, green and red onions, sliced garlic and a mixture of crimini, portabella, porcini, and other wild mushrooms.
This is the first pie that J has made- in all of our pizza nights, everyone else got to decorate them, but this time, we made the personal pan pizzas, and, the glorious pie you see to the right, is J’s creation.
We tried making personal deep dish as well as regular pizza tonight. This one to the left is the one L designed. Unfortunately, G had work to finish and couldn’t join us, so T made one of the deep dish pies for her. Even though it was our first time, I have to say the deep-dish pizzas came out really well! J made a really good dough.
My deep dish pizza was constructed as follows- dough in pan, slice of provolone at bottom, then a scattering of grated mozzarella and parmesan. On top of that, LOTS and lots and lots of mushrooms, with a little bit of italian sausage mixed in, and some of the peppers and tomatoes on top of that. Then, the sauce on top of all that, and a couple slices of fresh mozz on top of that, with some basil and green onions and a single pepperoni so I’d know it was mine (once they go in the oven, they get all melty and hard to tell apart. This is a new twist that i think might catch on with us.
Previous dinners from es el queso
- Did I mention… - August 22nd, 2010
- A rib sticker - August 20th, 2010
- Rosemary is Underrated - August 17th, 2010
- Brisket - August 5th, 2010
- Stuffed Zucchini - July 30th, 2010
wihfdt
I saw one of those pizza pans the other day. It’d seem that the middle would come out crispier, less moist. Which is good.
What more can you tell us about the pan?
it worked surprisingly well- J piled on the toppings, and yet the crust was crisp thru, not soggy in the middle. it wasn’t insanely expensive (US$20), but I don’t know if it’s available other than at Williams-Sonoma. It was certainly cheaper than getting a stone, as much as I might like one…
Yeah, I was looking at one at Home Sense, that was reduced to ten bucks or so:
http://www.paderno.com/products/product.cfm?ID=858#
It’s a Paderno, and I loves some Paderno…
sweet, I look forward to your caribou and back bacon pizza party posts!