Is it a sin to think that I make the best pizza in the world?
OK, maybe I just make the best pizza FOR ME.
I did my normal dough, but substituted pickling mix for salt, as I have done in the past, and cold fermented it for 48 hours.
I used Hatch chilies, chile petins, red and green bell peppers, tomato slices, white onions, fresh Italian sausage, peperoni, thyme, and basil in various combination's, along with 50/50 fresh mozzarella and Monterrey Jack, with about 10% Parmesan thrown in for luck. The sauce was HEB Marinara, and a can of HEB peeled tomatoes with 2 crushed cloves and a teaspoon of minced garlic, heated briefly, then cooled before use.
For the first time, I moved everything out to the outdoor kitchen and was able to pump out 6 pizzas in about 20 minutes.
Sorry no pics, my daughter took the camera for the weekend, like she did last weekend.