The Fourth of A Series of #Quality_Control Pizzas. #fritz

 

 

 

 

 

 

#fritz

This is the fourth in a series of four #quality_control pizzas.

It is built using #superdough, tomato sauce, onion, green pepper, mushrooms, sausage, pepperoni, mozzarella.

This one was golden on the bottom, with some crunch factor, and yet soft and chewy and very flavourful.

None of us has worked in a pizzeria, very few of us have any real experience in a commercial or institutional kitchen, in that sense, it is strictly learn on the job around here. Some of us are in our Golden Years, and some of us are young people, just beginning our journey in life...

And I like to know what the hell I am doing.

#fritz

We've obviously sprayed our pan with non-stick cooking spray. We have sliced, chopped and diced our toppings...

We keep our kitchen clean, and use up stuff in a timely manner...

Yeah, so every so often, we bring a doughball or two home from work. The boss was kind enough to grab us a double bag of Kirkland Pizza Mozzarella on her last trip to London, where you can find a Costco.

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We picked up the pizza sausage product, the green pepper, the onion, the pepperoni at Food Basics. We turned in the receipt, although we really don't get paid for doing this. It's on our own initiative.

That being said, we do get to eat the thing...we have impressed ourselves once again, or hae inpraessed arsaells, as the Scotsmen say.

Using up the #snausage and pepperoni...

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Our last pizza, done at 450 F in a preheated oven, was a bit brown, a bit crunchy on the bottom, but tasty never the less. As you can see, this one is rising well in the oven.

The dough was fresh two days ago. We made a pizza that day, and the dough, never frozen, has been in the fridge for two days.

We lubs our pizza, and the neighbourhood squirrels do so as well, as sometimes I just can't eat it all.

Judging by the feeding frenzy, just like a bunch of damned land-sharks, when I toss a wee bit overboard. Laddies and Lassies...

We took that doughball out of the fridge, about ten or eleven this morning, sprinkled a bit of flour on a clean countertop, and began rolling it, working it, and turning it, and eventually, managed to sort of manipulate it down, (it was thin, and bigger than the pan), into something vaguely resembling the typical round pizza format.

You can see the end result in the photos.

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You can see here where we push the tomato sauce out onto the crust, traces of raw flour from rolling it out, and of course there is all of the beautiful, melty cheese sort of thing.

Ah, the old sexy black plate. #ploys

 

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