Pizza Pie is a very personal thing. My feeling is that many of the restaurants bake the pizzas too quickly and often improperly, at too high a temperature. I like to prebake my crust about half way first, then assemble the pizza. Then I bake at a lower temperature, about 375 until done through. Today I am baking on my 15 WAPAK CI Griddle. I try to find pepperoni that is free of Nitrates and Nitrites, and use wholesome products. My toppings were 96% ground beef, red peppers, onions, several kinds of cheeses and minimally processed Pepperoni. I use pizza herbs I buy from the Amish. No further recipe.
Posted on: Mon, 26 Jan 2015 22:10:20 +0000
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