(Sure will be nice when someone fixes the current picture issue, Hope you all check back when they do to catch the other half).
Temp at 107 and complete with thunder and lightning, today I realized my chance to try out that new charcoal. (See here if you missed the post).
Pizzas are on the menu this weekend. I was going to otherwise add hickory smoke to the cook, but opted to rather check out the natural hardwood flavoring of the briquettes.
One of the toppings for the pizzas was to include sliced jalapeno peppers. I just want to show you my favorite variety
I should also mention that my plan was for pan pizzas. So I prepped my iron pans (Lodge), with a coat of olive oil and sprinkled with cornmeal I just luv a little bit of cornmeal on the crust.
One of the beauties of cast iron pans is that they hold their heat a very long time, so you can keep your pizza hot as the devil. And to add to your convenience you can cut the pizza right in the pan and serve directly from that, right at table. So as not to ruin the table, all one needs are trivets like these, one for each person's personal pan.
Okay, let's make these pan pizzas now. I made my dough with all purpose flour for this occasion to satisfy my brother's preference. See the little dark bits in the dough?-- I like to incorporate a little bit of oregano into it. Oh my!-- What a positive difference and effect that has on pizza dough, for me at least.
Now for the downside of cast iron pans. Since CI is so slow to cool down, it is also so slow to heat up. So I wind up having to prebake the dough before I sauce and top it. Not so with my GraniteWare pan which heats up instantly, and I can top that right away and put on grill. GraniteWare is my own preference to a stone. I am hoping to post an example of that asap. Here is the risen, prebaked dough.
And here is one of the pan pizzas topped and cooked. The other is just like it. I topped these pizzas with moozarella, pepperoni, ground chuck, black olives, and the Trappey jalapenos.
I know you want to see the bottom crust, so here's a couple looks at that.
... And of course the cross sectional view. See what a rise I got out of this? This was a supremely delicious pizza. It had a cracker crisp crunchy crust with a soft, French bready layer a top. The jalapenos really do help bring out all the flavors in all their wonderful intensity. Anyway, two down, one to go-- next one on the GraniteWare, with 100% whole wheat flour and different toppings.