Tonight was pizza night. I made my husband's favorite, pepperoni and black olives.
My crust recipe is my basic bread recipe, memorized so long ago that I don't remember where it came from.
1.5 teaspoons baking yeast
1 cup whey (because I have a lot of whey from cheesemaking)
1 tablespoon honey
3 cups unbleached white flour
1.5 teaspoons salt
and my secret ingredient, a gravy ladle of the olive oil I store my feta cheese in, seasoned with fresh rosemary, thyme, and oregano.
After the dough is mixed, kneaded, and is rising, I assemble the rest of the ingredients.
We've got about 2.5 lbs of unbleached flour
2 tbsp of extra virgin olive oil,
1.5 cups of water
4 tbsp of sugar
A teaspoon of fleischmanns yeast.
Let sit for about an hour, it should bond decently fast.
For toppings, I added the marinara, a couple dashes of Sriracha, then Mozzarella. Follow that with some mushrooms and polska kielbasa, and a tomato, cut into slices and tossed on all of that. Then another layer of cheese, and it's capped off.
This time I'm not salting it, largely because I want to see the difference in the dough.
That's getting tossed into the oven at 425F for 20 minutes. Why so long? Don't panic, this is a pan pizza cooked in cast iron. It'll be mostly evenly heated, so once the dough on top is cooked the dough on bottom should be mostly done.
I opted to toss the crust inwards instead of draping it over the pan lip, mostly so it'll hold together better. This is a deep pizza, so having more structure on the edge isn't a bad idea.
Images are in the Imgur gallery, but I can move them over to Permies if needed. They're not formatted right for this site, so they take up the entire screen. They look great on Imgur though. I'll be putting the album link up in a moment, and adding the other pictures once it comes out of the oven.