It’s definitely not the traditionalist’s pizza, but if you are a fan of salt, sour, and irresistible flavor, this is the pizza for you. All of the ingredients in this pizza were purchased at Publix in Simpsonville. I use Publix bakery Italian pizza dough, you can find it in the cold case right next to the bakery-made breads. When I get home, I put the dough balls in a roasting pan with a damp towel over them and leave them out on the kitchen table to proof for about 3-5 hours. A case of Yuengling Light for me, that’s optional, but a must when I eat pizza, $21.99
Ingredients:
1 – 16oz Publix Italian Pizza dough – $3.39
1 – 16oz Galbani whole milk, low moisture, classic melt and stretch mozzarella cheese – $7.69
1 – 16oz jar of Mt. Olive kosher dill chip pickles (half of a jar used) – $4.19
1 – Sweet Baby Rays garlic parmesan sauce (approximately 8oz required) – $3.89
Additional info (items from the pantry and refrigerator):
Publix brand dried dill weed spice – shaken generously over the entire pizza before baking
Publix brand avocado oil – drizzled around the perimeter of the dough before baking
Publix brand pecorino block cheese – shaved over the pizza after being removed from the oven
Summary: You will have enough extra ingredients for at least one additional pie, depending on how they’re used. It’s possible for two extra pies
Baking instructions:
I bake my pies on Mainstays 16″ steel non-stick pizza pans, $8.56 at Walmart (this was a great low-cost investment)
Pre-heat oven (ours is gas) to 525 degrees
Place the rack in the oven closest to the top
Place the pizza pan on the top rack for 11 mins
Turn the pizza pan halfway every 2 1/2 mins
Keep an eye on the edge of the crust to determine browning. Also use a spatula to check the undercarriage for browning
Use your best judgment to determine your cook time
Prep and the end result
