Made some pan pizza, the other day. Followed this recipe, with some added Napoli Salame on top.

Note: The white sauce is some home made ranch dressing. As the crust is covered in caramelized cheese/frico, I enjoy dipping it into a special sauce.

Edit: Used the leftover tomato juice for a bloody mary, which is in the glass next to the pizza.

Here are some more photos:

  • tomatobeard@lemmy.worldEnglish
    3·
    6 months ago

    That looks so good. 🤤 I’ll have to try this Test Kitchen recipe. Normally I use one from King Arthur but it’s fun to experiment.

    • Derin@lemmy.beru.coOPEnglish
      3·
      6 months ago

      It’s great. One thing I did, that I recommend (I’ve made this same recipe around 3 times now) is using fresh compressed baker’s yeast instead of instant. I just prefer it more, and that shit rises like crazy.

      The conversion is 1 tsp of instant yeast = 8.5g of fresh compressed yeast.

      I think it tastes and smells better, and it rises much faster. (really makes the 24 hour wait for the dough worth it, otherwise I sometimes go even a bit longer than 24 when I use instant yeast) (depends on your fridge temperature, of course - mine was at 4 degrees Celsius)