TSS
Enhanced Pizza
Courtesy of Tim Hade of Indianola, IA
Just a note, to me the crust makes a pizza, I modified my great grandmas' Toastin' bread recipe about 25 years ago an have been using the same recipe for homemade pizza ever since. It is excellent, and everyone who has had it agrees that it is as good as pizza crust get.
TSS "Herbal Red"™ has made something that I did not think could be improved on a great deal better, the "Herbal Red"™ enhances the flavors to an unbelievable degree, and I used it in the initial prep of the dough, and on the veggies when sautéing them, and then a good coating on the sauce before loading pizza for the oven. I do have some pics for you all to take a gander at:
This is the dough on second rise just prior to being punched down an rolled out. And the dough rolled out on the table.
This Pizza is ready for oven on flat cookie sheet, dough pinched up to hold: Sauce with good coating "Herbal Red"™ added, grated Parmesan and Romano blend cheese, baby portabellas, Vidalia onion, green pepper, then Mozzarella cheese, then the Pepperoni, sausage, hamburger, and finished with another layer of Mozzarella with sprinkle of mild cheddar for flavor. This is a very SERIOUS Pizza.
The following 2 pics are the finished products, first is the Lil Rat Boys, (and 2 neighbor kids) Pepperoni. Second is the SERIOUS PIZZA, fed all of us with nuff left over for tomorrow night or afternoon or breakfast?
The crust recipe is pretty labor intensive, so am not posting it here, hand mixed, kneaded and double rised, then stretched and rolled out, I can tell ya for fact that I have been told more times than I can count that it is the best homemade pizza crust recipe my friends an family have ever tasted! Rolled out the crust is about 1/4 inch thick, and light as a feather with an outstanding yeasty herbal flavor that is hard to beat. It really is World Class.
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