contest BEGIN! Pizza Pizza Pizza Throwdown

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head to toe, baby!
 
10- 10's Deep Dish Breakfast Pie
 
 
Dough
 
  • 675 grams Flour
  • 12 grams Diastatic Malt Powder
  • 365 grams warm Water
  • 24 grams Salt
  • 2 grams Instant Dry Yeast
  • 275 grams Active Starter Culture
  • 16 grams Oil
  • 16 grams Sugar
 
Mix water, yeast and starter culture and set aside.  In a bowl put the rest of the ingredients, then add the water mixture.  Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed.  Rest it for 5 minutes.  Mix again for 1 minute at medium speed.  Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes.  Repeat this process of folding and resting until the dough has been folded 5 times.  After the last fold, scale and ball the dough.  This makes 4 dough balls approximately 350 grams each.  
 
 
Toppings
 
  • 8 Eggs
  • 2 small Onions
  • 3 small Potatoes
  • 3 smoked dried Rocoto's
  • Bacon
  • Shredded Cheddar Cheese
 
 
Assembly
 
  • Stretch and shape dough and put into cast iron skillet
  • Scramble eggs and add cheese, chopped up rococo peppers, partially cooked potatoes and onions.
  • Pour a layer of the egg mixture into the skillet, followed by a layer of bacon and then topped with more egg mixture
  • Cook for 30 minutes at 425f.
 
 
 
 
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Garnish with your favorite hot sauce and enjoy!
 
 
 
 
 
Want to see the top like a pizza shot put the ingredients in another post.
 
Oh yes now THAT is money. Love the inside but the top has that nice bruleed appearance and the pizza has a great look and crust.
 
Just a couple prep shots I really wanted to grill the pizzas but it's a PITA to do in the dark so we went with oven. 
 
 
Balsamic onions
 

 

 

 
It's my sons and dogs birthday parties tonight so made the dogs their own little sauceless pie
 
 
D3monic's Pizzas all around!​
Sauce
 
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1/2 cup diced red onion
  • 3 cloves of garlic chopped
  • 1 T fresh cut basil
  • 1 T oregano
  • 1 T Marjoram
  • 1/2 T rosemary
  • 1/4 T black pepper
  • 1/8 T cayenne
  • 1/8 T smoked crushed super hots
  • 1/2 T Sugar
  • 1/2 T fennel seeds
  • 1 T olive oil 
Add olive oil to pan, saute onions and garlic until translucent. Add remaining ingredients and simmer for 20-30 mins over med-low heat.
 

 
Crust
 
  • 3 1/2 - 4 cups flour
  • 1 T Sugar
  • 2 T salt
  • 1 1/2 cups warm water
  • 2 T olive oil 
Combine flour, sugar, yeast and salt in mixer. While mixer is running add in water and 2 T olive oil and beat until dough forms a ball, if sticky slowly add flour 1 T at a time until right. Scrape onto a floured surface and kneed into a ball. Grease bowl with olive oil, place dough in bowl and set in warm place to rise for 1 hour. After dough has risen split and half. Makes 2 12-14" crusts. 
 ​

 
Toppings
  • Thick sliced pepperoni
  • Bacon
  • Italian sausage
  • Balsamic onion
  • Mushrooms
  • Black olives
  • MOA Bonnets
  • Pepperchini
  • Fresh Mozz
  • Shreaded 3 cheese Italian blend cheese
 

 

 
Serve and enjoy!
 
 
tctenten said:
10- 10's Deep Dish Breakfast Pie
 
 
Dough
 
  • 675 grams Flour
  • 12 grams Diastatic Malt Powder
  • 365 grams warm Water
  • 24 grams Salt
  • 2 grams Instant Dry Yeast
  • 275 grams Active Starter Culture
  • 16 grams Oil
  • 16 grams Sugar
 
Mix water, yeast and starter culture and set aside.  In a bowl put the rest of the ingredients, then add the water mixture.  Mix with the paddle attachment of a KitchenAid for 1 minute on a low speed.  Rest it for 5 minutes.  Mix again for 1 minute at medium speed.  Immediately stretch and fold the dough on a floured surface and then rest it for 5 minutes.  Repeat this process of folding and resting until the dough has been folded 5 times.  After the last fold, scale and ball the dough.  This makes 4 dough balls approximately 350 grams each.  
 
 
Toppings
 
  • 8 Eggs
  • 2 small Onions
  • 3 small Potatoes
  • 3 smoked dried Rocoto's
  • Bacon
  • Shredded Cheddar Cheese
 
 
Assembly
 
  • Stretch and shape dough and put into cast iron skillet
  • Scramble eggs and add cheese, chopped up rococo peppers, partially cooked potatoes and onions.
  • Pour a layer of the egg mixture into the skillet, followed by a layer of bacon and then topped with more egg mixture
  • Cook for 30 minutes at 425f.
 
 
 
 
attachicon.gif
IMG_6128.JPG
 
 
attachicon.gif
IMG_6129.JPG
 
 
attachicon.gif
IMG_6130.JPG
 
 
attachicon.gif
IMG_6134.JPG
 
 
attachicon.gif
IMG_6146.JPG
 
 
Garnish with your favorite hot sauce and enjoy!
 
 
 
 
Click to expand...
That looks great !
 
It got my taste buds go'in...
 
My Breakfast Pizza this morning Mmmmmmmmmmmm!!
 
Buckwheat, Tapioca base (I grind the Buckwheat fresh) Coconut oil. Baking Powder rise (20min)
Apple juice instead of water to mix flour.
Added the Cinnamon and Ginger Powder to the base.
Added Cashews, Coco Nibs and Prunes before popping in the oven. (Had after thoughts of adding these things so thats why not in picture)
Added the Brie after taking it out.
The spice part is My Home made Peanut Butter Chipotle Ice cream :)
Hope I didnt forget anything.
 
Crust was light even though it does not look like it, was hoping it to brown more but was fine.
 
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