My oven tops out at about 475º so otherwise this may be a nontraditional Neapolitan style pie.
Dough recipe courtesy of jjerrier found here:
http://www.pizzamaking.com/forum/index.php/topic,6214.msg82895.html#msg82895 then divided by ten, just enough for three pies. I'm also using Caputo 00 Pizzeria Flour.
The pies, in order of appearance:
Margheritafresh tomatoes
whole milk moz
marjoram
Carne Asada?6 in 1 based sauce
moz
asiago
fresh jalepenos roasted
fresh green onion roasted
fresh pineapple
beef with adobo seasoning
marjoram
a pinch more adobo (dry)
Pear and Proscuitto6 in 1 sauce
pine nuts
moz
parm reg
asiago
pear slices
proscuitto
thyme
marjoram
The pies turned out decent, I think the margherita had a little too much cheese and could have used fresh basil but it's winter in Atlanta and my plant has died…wah. I think I should have sliced the pear on the Pear and Proscuitto a little thicker but it was still a really good pie.
Anyone have any experience growing basil and such indoors?
