Continuing on with the Valentines theme, my son and I made a crap ton of pizza tonight. We had learned a bit from our previous pizza-making adventures, and this time we tried several different experiments with three different types of dough.


Last time I made a complicated sauce with a roasted marinara base out of fresh tomatoes, red peppers, and a little bit of red wine. And nobody liked it but me. This time, I put a can of tomatoes, some garlic, and some salt in a blender, and you would have thought I invented pizza. Philistines.


My son's dough, which is the basic Cooks Illustrated recipe we made last time. Simple and it works.



Came out pretty good. We let it sit longer on the pan before we put it in the oven, so the crust was much crisper this time. The first one disappeared pretty quick.


Next, we tried a variation on a pan pizza. King Arthur recipe. A little more high maintenance in the early stages, as you have to fold it over a bunch of times on five minute intervals. Also wants a three hour final proofing at room temp before you bake it.


Came out pretty good, though. This was my favorite.




Finally, a 'Detroit' style, aka the cheap Little Ceasars deep dish I eat for myself periodically. Couldn't find the brick cheese locally, so I used the mildest, highest moisture content cheddar I could find on the shelf, in conjunction with the shredded mozzarella and whole milk mozzarella chunks. Worked decent.




This is fun to do every now and then, and I definitely will make the cast iron skillet pizza again. But I also really like paying someone $20 to do this for me on a more regular basis.