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The Last Great Pizza Thread

'Bout time we had a thread for all those that make their own dough and sauce. Too many good cooks on THP to let something as magnificent as that king of foods, pizza go unnoticed on this forum. This thread however comes with some rules to post...

1) Make your own dough and post the recipe. Thin crust. Whole wheat. Foccacia. NY or Chicago style. Naan....your choice!

2) Make your own sauce and post the recipe. Red. White. Olive oil w/ garlic. Whatever gets your mojo workin'!

3) Mandatory that it brings teh heat. Habs. Serrano's. Bhut's. T-Scorps. Fatalli. Hot sauce's and puree's will qualify. Using wimp sauce's such as Tabasco Brand or Franks will
be ridiculed with extreme prejudice and boooooed heavily!

4) Toppings can be anything. Pepperoni. Avocado. Greek olives. Pulled pork. If it came out of the ground or walked, swam or crawled, its all cool and the gang!

5) Bake them in the oven on a sheet pan. In cast iron. A pizza stone. On the grill. Got a wood fired pizza oven? Have mercy!

6) Pics are mandatory! Anyone can talk smack about it but put up or shut up. No pics? It never happened and ridiculing and boooooing will follow. Capiche?

Alright ya'll, lets get it on.....
 
Here you go, TB! More proof you're not the only one lovin' Ranch on just about everything....

Matthew S Hyland on Instagram: I am predicting 2019 is the year of cupping pepperoni filled with ranch dressing and Szechuan oil! @pizzalovesemily @ezzosausageco

https://www.instagram.com/matthewshyland/

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It was 2 more of these and I'm at the bottom of my glass of a Beam and Coke.
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I've been prepping toppings and it's about to get real, the dough looks awesome too. That's Ho-made Italian sausage, sauteed mushrooms, red and green bells, onion, black olives but I screwed up and grabbed a can of minced olives-URGH and some pepperoni and shrimps. Parm, Moz and 3 chease combo is in the fridge next to the basil. I think I got everything to make a good pizza.
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texas blues said:
Alright sports fans, here 'tis. Same dough but did it on the stone in the oven @500. (Ran out of lp gas on the deck) Rolled it out with a pin this time. Sauteed a couple habs, onion and garlic..

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Then a couple handfuls of sliced button mushrooms...

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Topped it with the mix then added low fat mozz and sundried toms. (Couldn't see opening a whole pack of goat cheese just yet. I'd just eat it all...)

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Crispy but a little more chewy. I dig it.

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I put the paietus too it and wolfed this baby!! Pic coulda' been better...

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Now bring them pizza pics ya'll!
Yum, I want so bad lol.
 
frydad4 said:
We just mojoficated all over ourselves.

Dough was flour, yeast, busch light, salt, sugar, and olive oil. Beat it off for 10 min in the Kitchen aid. Let it rise for an hour. Took a while to get it up.
Cut off some for the chilluns, made a simple pizza w/ cheese and black olives on the stone.

The rest was tossed flat and placed into a 12-in CI. The skillet was coated with olive oil, sea salt, and garlic prior to dough insertion.
Put 2 pounds of leftover pulled pork, tossed in homemade miami-carolina bbq sauce, into the deep dish.
Topped with cheddar and mozzarella. Jalapeno rings added for some pansy-ass heat.
Brushed the edges with more olive oil, sprinkled with salt and garlic.
Baked it like it stole something.
The rest is when in rome.
SoFlo lives on.

DOH!
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Man Gravy!
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Porking the Pizza.
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FD Blowing Something
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Delish...
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Eat This!!!
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Bringing back sexy.
 
THP.
 
Your pics are crappy.
 
Like you took them.
 
While on drugs.
 
But I'd eat both those pizzas.
 
Like I was on drugs.
 
Because.
 
Pizza.
 
And drugs.
 
'Merica!
 
 
 
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