Followed Kenji Lopez-Alt’s Serious Eats Foolproof Pan Pizza recipe, & I gotta say this recipe delivers. It’s easy as all heck; no knead, overnight bulk rise, pan rise, top, & incinerate.
Both pies are made with Boars Head Mozz 60%, Wisco Brick 25%, Provolone 15%; finished with red pepper flakes, garlic, & fresh grated parm. Made a pretty classic combo pepperoni & pickled jalapeño for a red sauce pie (didn’t make my own sauce but usually do). The white sauce pie (2nd one pictured) — I did make my own sauce out of a roux, cream, & some spices & stuff. Topped it with roasted mushrooms with rosemary, & bacon. I used rosemary in the white sauce itself, as well.
Undercarriage looks more pale here than it looked in person. What’s fun about this recipe is that if the cheese is set but you still want some browning action, you can just throw it on the stove. The top essentially stops cooking but you can dial in the doneness underneath to your heart’s desires.
This is a great recipe, I’ve made it a half dozen times or so & always stoked on how it comes out, especially considering how, well, foolproof it is. Great for parties or meal prep as the thicker crust holds up well in the fridge but is also harder to crush all in a sitting; she deeeep. I’m dumb as heck & I could turn these bad boi’s out, might as well try it for yourself sometime!
by Hubic_Pairs