Hello to the forum.. Been lurking and trying to get something close to that MI PI pizza i grew up on and getting closer.
Out in Denver here its a joke trying to find good pizza so i resolved to work at it myself and this forum rules..
Long story short this is my 2nd attempt. Bought an 18 inch pan from huber for like 60 bucks and the first try tasted good but i didnt have enough dough.
Attempt 2 involved basically DKM's concept but i bought the dough from a local market that sells the 6 and 1 tomatos since i dont have a mixer etc. 1st attempt i tried 2 pounds of frozen dough and it wasnt enough so i got 3 this time but i was hammered and didnt allow enough time to get the dough to peel up the sides (once again) but with the thick sliced mozz i was able to pressure it out where it should be against the pan.
Anyway im gonna try and post a few pics of what i ended up with and DAMN it tasted good!
3 # 's Dough
1.5 #s skim mozz in 1/4 inch slices, .5 pounds whole milk mozz busted up and spread around.
Lots of pepperoni
1.5 # spicy italian sausage, onions, mushrooms saute'd in garlic etc.
2 green peppers
2 cans 6/1 drained with some sugar,salt,pepper,oregano and whatever else i thought of after 17 beers.
Topped with fresh basil and parmisian.
This old dog had some weight to it. One peice is all i can eat so far at one time.
Apparently the pics are bigger than 128 k so they wont work. That pisses me off as i have a good pie to show lol.
