It’s pizza night.
The first of the New Year.
I’ll keep it short and sweet.
Preheated the oven to 525 for over an hour. Normally would go half that, but my stone had prime rib residue from New Years Day and it was smoking like hell, even after I scrubbed. Pizza stones are porous and some juice had spilled on it. Took an hour to cook out the fat @ 525 and finally with the broiler on. Needless to say, she’s well seasoned now.
Used a frozen dough from Shaheen’s IGA, Hunt’s crushed tomatoes, shredded mozz and some hand shredded Cabot extra sharp.
Here’s a pic before I slid her in to the oven.
And here’s the after pic.
One of the best looking pies I’ve ever made at home.
Taste wise it was good, not great, I need to work on my sauce skills. THe crust and cheese were perfect.
Oh, here’s some rolls I made for New Years Day, may as well slide ’em in here!
They were damn good!
Here’s to a great 2013!