Primo pizza 2 ways

[philpom]

I normally make cracker crust pizza but let's face it... scratch pizza is a ton of work so for this Friday night I left it at 2 medium crust pizzas.

Used the Zojirushi dough mode and whipped up my pizza dough recipe earlier today. It was ready a few hours after work. Fired up the Primo with frontier lump and let it come up to about 600°f while I worked on rolling out the crust and chopped toppings.

Classic pepperoni for the kiddos and one I'll call "complicated" for the big kids. Onions, kalamata olives, prosciutto, and anchovies.
No fancy "launching" here, parchment paper is your best friend! I do love my CGS pizza stone so I am gonna plug Tom and his business. Rock solid.

Y'all have some gooood pizza this weekend!

 

[Danblacksher]

Looks wonderful! Love doing pizza's, but my kitchen looks like a flour bomb went off after lol.

 

[Brokenhandle]

They look delicious! You could make a killing on those delivering to farmers out harvesting up here!

Ryan

 

[chopsaw]

Looks great . Pizza like that makes it hard to go out .

have some gooood pizza this weekend!

Had some last night .

 

[02ebz06]

Good lookin' pizza.
Making your own dough isn't that hard.
I make 5 dough balls at a time, and put 4 in the freezer.
Only have the work once.

 

[BigW.]

Looks like great pizza! Does the parchment paper stay between the pizza and stone while cooking?

 

[philpom]

Looks like great pizza! Does the parchment paper stay between the pizza and stone while cooking?

thanks! I usually leave the parchment for a minute or so and slip it out. Otherwise it'll burn but it makes launching easy and guarantees nothing sticks to the stone, not even high hydration doughs.

 

[tx smoker]

Some fine looking pizza right there. Very nicely done and that crust looks fantastic!!

Robert