Always one to break the rules I'm doing it again.
First the dough doubled and I divided in half.
Put back in refrigerator for awhile.
Took one out and rolled out because I can't toss pizza dough.
Using one of my many homemade rolling pins.
Rolled up like I do pie crust.
Back in warm oven to rise again because the crust was ultra thin.
And I can't stand thick pizza crust.
Cutting up various toppings as this happens.
Not on pictures.
Sweet pepper rings.
Mushrooms.
And pre sliced pepperoni.
Mozzarella cheese.

First the stupid digital camera doesn't capture color correctly.
The sauce is red.
Next I overdo everything so I'm not claiming authentic but what I like.
And the reason I only eat my own pizza most of the time.
It's cooling as we speak.
Baked at 500F for 8 minutes. overdo

worth1 wrote: ↑Sat Apr 15, 2023 1:15 pm First the stupid digital camera doesn't capture color correctly.
The sauce is red.
Next I overdo everything so I'm not claiming authentic but what I like.
And the reason I only eat my own pizza most of the time.
It's cooling as we speak.
Baked at 500F for 8 minutes.
IMG_20230415_125125867_HDR.jpgIMG_20230415_125248268_HDR.jpgIMG_20230415_125527477.jpgIMG_20230415_125748447_HDR.jpgoverdo IMG_20230415_131007248_HDR.jpg
IMG_20230415_132018327_HDR~2.jpg

Now I want pizza. This pizza. And I just vowed to give up carbohydrates last night.

Does that mean the chili was red?

Yes the chili was red.

Garden Green beans and new potatoes. Chopped 1/2 pound of thick sliced Bacon, one medium garden sweet yellow onion and added that into the cast iron enamel ware, then after a time, the beans, then the potatoes quarter after that. Link of sausage in the oven.

Ladies and gentlemen.
I present to you the one and only (((Authentic))) Texas style deep dish cast iron pizza.
Or at least the beginning of it
I used the other half of the dough I made yesterday and finger formed it into the oiled pan.
It's in the warm oven going through second rise.

Here it is ready to go in the oven later.
First the cheese.
Next my homemade meatball mix.
Cut up pepperoni.
Diced jalapenos.
My homemade chunky sauce.
More cheese.
Diced sweet peppers.
Diced mushrooms.

I think you just invented Texas deep dish.

Here it is fresh from the oven.
I need about 4 kids to come over and eat the thing.

Stunning! The edges look nice and crispy, like I like em.

MarkAndre wrote: ↑Sun Apr 16, 2023 12:11 pm Stunning! The edges look nice and crispy, like I like em.

Thanks.
Baked at 400F for 45 minutes.
I can't figure out which big city in Texas I want to eat first.
Unlike Sicilian and Chicago deep dish many areas have a thin crust.
If you like thick crust you'll have to go to the outer cities like El Paso Lubbock Dallas Fort Worth or Brownsville.
Thin crust is in central Texas, Austin and San Antonio.
Houston area is a mix.

I have failed twice so far.
The 3rd time might be a charm.
I'm desperately trying to make cinnamon rolls.
But without following a recipe.
First attempt was a disaster.
I didn't realize that cinnamon was an anti bacterial.
I used too much in the dough and killed the yeast.
Second time I used too much sugar and they were good but didn't rise that much..this time I actually measured and the dough is slowly rising.
All of Lampasas Texas raved about my mom's cinnamon rolls back in the 60's.
No idea how this is going to turn out.
I've also dry roasted some Spanish peanuts for the sugar cinnamon topping.

This is working so I'll post the ingredients.
2 cups of all purpose flour.
4 teaspoons of yeast in 2/3 cup of warm water.
2 teaspoons of real cinnamon freshly ground.
1/4 cup of light brown sugar.
Pinch of salt.
About 2/3 cup of water that the yeast was proofed in.
Leftover raisins.
I used too much water after I added more than what was in above measurements and just dusted in some whole wheat flour to get it right.
Made about an 8 inch by 12 inch square of the dough.
Dusted with cinnamon, rolled up and cut.
Busted up the peanuts in the molcajete.
[attachment=1]IMG_20230416_144849811_HDR.jpg[/attachment]
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Impressed with the pizza, Worth! I was wondering how much of the shape and detail you would lose when you baked it but it came out great!

Sue_CT wrote: ↑Sun Apr 16, 2023 3:29 pm Impressed with the pizza, Worth! I was wondering how much of the shape and detail you would lose when you baked it but it came out great!

It can't possibly lose it's shape.
It's a cast iron baking skillet mould thing cast in the shape of Texas.

Took too many pictures.
I made one batch of peanut topping that was like a soft peanut brittle.
The next topping was like a very heavy syrup that will get simi hard.
The second one has brown sugar peanuts maple extract and black strap molasses.
Very decadent to say the least.
But damn its good.
If you don't oil your pan this stuff will be stuck forever.

This was a welcome sight after working in the garden all day.
DH took our first homegrown onion and made a cream sauce for linguine, topped just with parsley and cheese.

PlainJane wrote: ↑Sun Apr 16, 2023 4:30 pm This was a welcome sight after working in the garden all day.
DH took our first homegrown onion and made a cream sauce for linguine, topped just with parsley and cheese.
49B52892-BA33-4FAE-85EB-634C3633C3DA.jpeg

That's exactly what I want to eat after all this other stuff I cooked.
I'd settle for a can of chicken noodle soup.
The pastry is for tomorrow as well as the Texas pizza.
I'll probably have some sort of noodles for supper.
I love to cook but many times I'm burned out tasting.

We made pasta also. Gulf brown shrimp have been inexpensive lately. I made shrimp Alfredo. Had the remainder of a carton of heavy cream I needed to use up, Alfredo sauce was a good choice. Trying not to let things spoil in the fridge.

Grilled steaks, zucchini, and corn. Zukes and corn all gone, no pics. No pretty shots of steaks either, but here are some oddly cut leftovers on a dirty counter. About 2 1/2” at the bone to a 1/4” at the tip. Go figure. Some steaks were more shapely. Didn’t have enough heat after the veggies to produce a crust, but the flavor was great.

Easter octave complete. I had a ham to make, too, but I feel like I’ve had too much sugar lately. I don’t know if the troops will eat baked sugarless ham, so it may go in eggs and sandwiches.