Homemade Pizza

Too much trouble for me to make pizza. Did all that when the kids were home. I love Papa John's veggie pizza. I will splurge tomorrow and get one for the Super Bowl watching. I will eat some tomorrow, have some for breakfast on Monday and freeze the rest. I have been surprised at how well it freezes and still tastes great. Love their garlic sauce with it!
 

In my tradition, there is no such thing as "pizza sauce". It's canned, crushed or blended Italian plum tomatoes. That's all.

Other flavors come from the crust (a little charred) and toppings, in my case Italian sausage and sometimes thin sliced eggplant; olive oil and the cheese.

I don't like the flavor of dried oregano or basil, but fresh is great, especially fresh basil added when it comes out of the oven.

Also, altho' I don't always do it, sliced mozzarella is nicer that shredded, imo.
 
The quality of the pizza seems to be directly related to the quality of the ingredients.
Since I cannot seem to get the crust to turn out right at altitude (above 6,000 feet); I don't fool with the crust anymore. I just pickup a frozen DiGiorno rising crust pizza and add extra toppings;
Bridgeford pepperoni; when I can get it in stick form. Warm in the microwave (on the order of 15 seconds depends on microwave power) on paper towels to degrease, add to pizza

Add about 4 ounces of good quality mozzarella (finely shredded).
Bake directly on the lower rack @ 375 deg (reduced temperature due to altitude).
For around 1/2 hour watch it for the last 5 minutes or so to prevent over cooking.

Tried a pizza stone for a while they need replacing after they get grease soaked.
A pizza peel (giant pizza sized spatula) is really worth the investment, IMO.
Veggies can dress up the pizza (don't go over board).
Mushroom, hamburger onions etc can add to the flavor (brown together in a fry pan and remove the grease) add before topping with mozzarella.

I really like, Chicago style, deep dish pizza but haven't been able to get it to cook right at altitude; been trying, off and on since 1990.

Enjoy!
 
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