©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

As mentioned in an earlier post - I’ve been pre-cooking Italian sausage and freezing it. Even though I froze almost a pound of sausage, my supply has come to an end today. The last bag of sausage found it’s way onto a large pepperoni and sausage pie topped for the first time with an Italian blend of cheese that I found at the market.

The pizza was tasty, but I think the cheese is better used in some other Italian dish. It melted poorly and had a watered down taste. I have yet to find the perfect pizza cheese locally. More to come on that.

The other day I bought a bag of frozen pork topping at the baker’s supply store. I decided tonight would be a good night to use some in a meat lover’s pizza. I topped the boli dough blank with some neapolitan sauce, ham, pepperoni, pork topping, bacon bits and cheese. Tonights cheese was Kraft Pizza Mix. The bag says that it is mozzarella and provolone with “smoke flavor”. It sounded like it had potential and it turned out to be pretty good.

The pizza baked for about 9 minutes and looked very good coming out. The boli dough crust was strong enough to hold the toppings but not too thick. I enjoyed the pork topping which is a good thing since I bought enough to make many, many more pizzas.

View the Pizza Sauce Recipe used here…
View the Pizza Dough Recipe used here…

 

  

©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

 

  

©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

With the small amount of dough left from my last double batch of boli dough (I’ve been making two 22 ounce balls and one 13 ounce ball from a double batch) I thought it might be an opportunity to hone my daughter’s pizza skills. Both of them got a 6 ounce ball to toss, top and bake for themselves!

They both chose pepperoni for their topping since bubble gum was not an option. Each girl successfully tossed and caught their dough blank (with a little help from dad) and spread on their own sauce. After topping them, they helped me slide them off of the peel and into the oven. A few minutes later, they held their pies proudly for a photo.

We had already eaten dinner, so the girls decided to deliver their pizzas to our neighbors. I hear they enjoyed them very much. Way to go girls! As soon as I can convince your mom, you’ll be tossing dough in your own pizza joint. I know I can’t wait.

 

  

©2004 pizzamaniac.com

  

©2004 pizzamaniac.com

 

A double batch of boli dough and a package of great sweet Italian sausage from the local market came together tonight for a delicious pizza feast. I purchased the Italian sausage in a link and balled it by hand. Next I fried it and let it cool. Incidentally, this stuff can be cooked and frozen in bags for later use. I put almost a pound of it away for another day since prepping it makes a mess of my stove.

Once the blank was stretched onto my pizza screen, I topped it with Neapolitan sauce, pepperoni, sausage and mozzarella cheese. After 8 minutes of baking at 485 degrees she was ready to eat. The sausage was full of flavor and set off the pizza very well. Here are the pics…

I came home to a beautiful batch of boli dough and a crew of hungry family members today. My response was to throw together a huge family-sized stromboli. I used sliced ham, salami, pepperoni, mozzarella, provolone, parmesan and mustard to fill the roll. After I rolled it, I baked it for about 20 minutes. I’ve been waiting until I see melted cheese oozing from the air vents to make sure it cooks all through.

The result was outstanding despite the rather thin outer layer.

View the Stromboli Recipe used here…

 

  

©2004 pizzamaniac.com