My recent adventures in pizza began last week, when I had a few people over for pizza before heading to the Beach House concert. Although I made many delicious pizzas, given that I was hosting people, I didn’t have time to take any pictures for the blog! Fortunately I had a bunch of dough leftover, and some free time, so I went about making some more delicious pizza for the blog.xanax for sale
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Along with my insatiable desire for pizza, these posts were also motivated by my insatiable desire for food props and new photography equipment. Having recently picked up a new light for photo/video, as well as some new props, I had to test everything out. Wanting to try out a couple different styles, I went about making three different pizzas, for three different styles of photo, all of which I am very happy with! Not to mention, the light worked great, and the props looked lovely.buy tramadol without prescription
Now let’s get to the important part, pizza!buy ambien no prescription
- No-knead dough - makes 3 10-12 inch pizzas
- 500 grams (3¾ cups) all purpose flour
- 2 tsp salt
- ¼ tsp active dry yeast
- 11/2 cups water
- 2 Italian sausage (cooked)
- 2-3 slices Bacon (cooked & chopped)
- 3-4 tbsp pizza sauce
- ⅓ cup mozzarella cheese
- ⅓ cup cheddar cheese
- 4 brussel sprouts (thinly sliced)
- 1 carrot (shaved into ribbons)
- ¼ of a large red onion (sliced)
- 1 tomato (sliced, seeds removed)
- 2 cloves garlic (minced)
- ½ tbsp dried oregano
- Red wine vinegar
- Olive oil
- No-Knead Dough
- Combine dry ingredients in a mixing bowl, slowly add the water, whisking until ingredients are well combined.
- Gently mix the dough with your hands until a ball is formed.
- Cover bowl with plastic wrap, allowing the dough to rest at room temperature for around 18 hours, or until roughly doubled in size.
- Once dough has rested, cut into three portions. On a floured worked surface, gather four corners to the center of the dough, creating four folds.
- Place seam side down, gently form dough into a ball, dust with flour, wrap in plastic, or cover with damp towel and let rest for 1 hour. If storing in the fridge, lightly coat ball of dough with oil, and wrap in plastic wrap, taking dough out of the fridge at least an hour before using for pizza.
- Before cooking the pizza, turn oven to its hottest setting (~500F), allowing to preheat for one hour. If using a pizza stone, place it in the oven before preheating.
- To form the discs, flour whatever surface you will be transferring the pizza into the oven with (I use a large pizza paddle).
- Using the back of your hands, gently stretch the dough into 10-12 inch discs.
- Place toppings on pizza.
- If using pizza stone, place pizza on the stone, turning the oven to broil, and cook for 5-7 minutes until pizza is cooked to your liking.
- If you don't have a pizza stone, place pizza on a floured baking sheet, cooking for about 10 minutes on the ovens hottest setting.
- In a bowl, combine sliced brussel sprouts, ribbons of carrot, red onion, oregano and garlic. Drizzle with olive oil and a bit of red wine vinaigrette, followed by salt & pepper to taste, toss to coat.
- Once pizza dough is formed, spread on an even coating of pizza sauce, followed by chopped bacon, along with a little bit of cheddar and mozzarella cheese.
- Spread brussel sprouts, onion, and garlic mixture onto pizza.
- Top with sliced Italian sausage, tomato, and the rest of the cheese.
- Bake according to directions above.
- Slice, serve, and enjoy!
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Overtaken with pizza cravings, I was unable to get through this whole post without running to the fridge, so I am currently eating these leftovers, grateful I didn’t eat everything yesterday. Isn’t blogging about pizza, while eating said pizza, the best way to blog anyways?ambien online no prescription
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