/ck/ - Food & Cooking

Outta the way, plebs, professional pizzaman comin' through.

>large dough stretched to an extra large (16" vs. 18")
>olive oil instead of sauce
>light mozzarella cheese
>sliced meatballs (cooked in our store)
>Italian sausage (cooked in our store)
>crushed, fresh garlic
>assload of red pepper
>left in the oven for 10 minutes instead of 7, crispy as fuck

So I've worked in a pizza/Italian restaurant for the past two years and have only now started making pizzas because it's filthy work.

You can argue weather or not this is 'home made', but I'm there to help mix and roll the dough, letting it rise, mixing together our 'secret' tomato sauce recipe, shredding cheese en masse, then opening, stretching, saucing and topping a pie.

Really isn't too difficult once you get the process down.

Anyway, took a large dough and stretched it to about a 17" diameter (our large dough is meant to be 16").

Not what most people would call thin crust, but I like it.

As for the rest:

>olive oil instead of red/white sauce
>sprinkled crushed red pepper and fresh oregano on the oil before putting cheese down
>meatballs and Italian sausage that we cook in-store
>freshly minced garlic
>cooked to what we in the store consider well done - dat crunch, yo
>square cut because I was still working and just grabbing a bit here and there
>dipped it in some marinara too