Pizza
(this week was tomato, pepperoncini, black olives and sausage)
(mostly monterey jack, but also some parmesan mixed in [the parm is terrible by itself])
Copyright © 2012 Your Name Here. All rights reserved.
(this week was tomato, pepperoncini, black olives and sausage)
(mostly monterey jack, but also some parmesan mixed in [the parm is terrible by itself])
Copyright © 2012 Your Name Here. All rights reserved.
Yes! We’ve been doing Pizza Night once a week or so since we noticed premade dough at our grocery store (it’s good, too…much stretchier than I could ever get homemade dough). Fresh mozzarella, hot sopressata, kalamata olives and mushrooms.
Dough: I finally just this week learned the secret to great dough. It’s the water, stupid! Be patient and the bread machine will work all the flour in eventually, don’t just dump more water in there. End up with a nice crunchy crust.
Cheese: I tried mozilla cheese a couple times, but it ends up too watery/greasy. I assume by “fresh” you mean “not yet grated”.
Toppings: I have no idea what sopressata is, but I’ll try some if I can find it. I try to put something different on every week. But neither of {me,Mrs} likes mushrooms, so that’s a negatory.
(Oh, I see. It’s pepperoni. I actually prefer a vegetarian pizza [my teenaged self just shot me] but the little woman doesn’t.)
Yeah, I ditched the bread machine when we moved, so if I do attempt dough again it’ll have to be a manual operation.
Yes, ungrated, but also fresh, like this: http://en.wikipedia.org/wiki/File:Cheese_07_bg_042906.jpg
I used to use the kind that is also ungrated but I guess sort of dried? Fresh mozzarella can’t really grate, so you have to slice it for pizza. It’s good!
Yeah, that’s the stuff. I have actually tried slicing and that works. Maybe that’s what I’ll do next week.
I’ve never seen “sort of dried” mozilla cheese except the pre-grated stuff.