Alright, this afternoon I realized I had a half batch of bread dough in the outside(in the patio shed)fridge left from the other day when I made hamburger buns. I decided to give pan pizza a try with this dough. I took a package of homemade Italian sausage out of the freezer to thaw and then removed the casing and browned it on the stove top.
I'll be honest, if there's one thing I hate it's working with pizza dough to make the crust so, no picture of that process. I added the Italian sausage, pizza sauce, cheese, pepperoni, more sauce and cheese, black olives, mushrooms and sliced onions and put it on a pizza stone in the Keg. Being pan pizza this takes longer than a regular pizza but it was worth the wait of cooking time.
Here it is right after putting it on the Keg at 450 degrees.
About midway through the bake.
Annnnd....... it's done!
It was really pretty damn good! Not like a regular pizza where you could eat three or four slice. I had two and I was stuffed.
The dough worked pretty good but it had a little too much elasticity compared to a regular pizza dough but it was pretty tasty. No pictures but cooking it of the pizza stone gave it a nice crust that was crisp and not soggy.
10-08-2016, 08:47 PM
Pan Pizza
Linear Mode
