Pizza Time!

[Tscarborough]

The dough balls are resting comfortably in their tupperware in the fridge, the sauce is simmering down nicely, and there is a Fire in the Hole!

In another hour and a half, I will be cooking pizza.

The menu tonight is a marinara type sauce on my standard 4-1 AP to Seminola dough, with Oxaca cheese, both buffalo and bacon-onion Italian sausage, plus fresh plum tomatos, fresh basil, and probably a black olive-onion-pepperoni for the kids.

The dough for tomorrow's bread is also in the 'fridge, I made an onion-garlic and a Italian spiced dough, both of which rose nicely before hitting the cold.

Time for a glass of wine.

[texassourdough]

You are tougher than I am TS - or else your oven is shaded by the house. I consider my oven down until fall!

Sounds good! Do you need more guests?

Jay

[Tscarborough]

Shoot, it has been raining for 3 days, it is only about 80 degrees, practically freezing. I did put a tarp up for the rain, but the last step of my oven is the pergola so about 5PM it is full sun if there were any.

[texassourdough]

Yeah, we had about five inches this past week. My oven is wet. It IS cool enough to use the oven but...that is so unusual around here that I rarely try it. I am going to modify my oven this fall to keep it dry(er). Will put a roof over it!

Good luck tonight. Bake On!
Jay

[Tscarborough]

By far the best pizza I have made to date. I made 4 12"ers, and gave 2 to neighbors, so I made them samplers, 1/2 Margarita, 1/2 Italian sausage. The cheese was NOT Oxaca, it was Queso Fresco, fresh semi-soft cheese made with low fat milk and it was excellent. Pics to follow.

[Tscarborough]

I made 3 like the first pic and the second pic is MY pizza.

[texassourdough]

Hi TS!

It is clear your oven was hot and that is a critical component in great pizza. Looks good!
Jay

[Tscarborough]

It was plenty hot, hickory wood hot. You should try that HEB Queso Fresca. As you can see, it did not burn much (on the left on the first, and all over the second) although it melted down and crisped up and was very good. Cheap too!

[texassourdough]

I agree! Italian cheeses have some excellent parallels in Mexican cheese and the Mex cheeses can be quite good. I have played with the following cheeses

Crema - Much like Creme Fraische or sour cream.
Queso Fresco - Kind of like a mild feta
Panela - Sort of like ricotta
Oaxaca - Kind of like Mozz
Anejo - Like romano
Cotija - Sort of like Parme

These would be good to consider for developing ethnic Texas pizzas!
Jay

[Jet_deck]

Thanks for the run down on the Mexican Cheese. I have used the HEB fresh mozz, but was afraid to start on the so many different Mexican varieties.