Game Day Pizza

 

After feeding my sourdough starters a couple days ago it occurred to me to me to make pizza dough - four 320g balls.

Froze two (an experiment) and proofed the other two for a halftime pie and one more for snacking this week.

At 15F and falling the outdoor brick oven is a non starter.  Nevertheless, the bottom convection oven on the new GE range will get up to 550F and bake a pie on the pizza stone in 10 minutes, give or take.

From bottom up: homemade hand-tossed sourdough crust, Rao’s imported Italian pizza sauce, locally-sourced whole milk mozz, topped with Becco’s Italian sausage, fresh shrooms, black olives, fresh basil from Columbia and a drizzle of EVO.

Behold the CSMO - aka the Milwaukee Special.

Nixon for the DAGGER.

The Bears still suck...