I typically make three pizza’s in a gas stove once a month. My wife likes cheese, I like spicy pizza, and my kids like either chicken, bacon, and ranch. Or Buffalo. On this day, I made a spicy sausage and onion pie, and a chicken, bacon, and ranch pie. All of the ingredients were purchased at Publix in Simpsonville.
I bake my pies on Mainstays 16″ steel non-stick pizza pans, $8.56 at Walmart (this was a great low-cost investment). I purchase the dough the morning I plan to make my pizzas. It can be found in the cold case next to all of the baked breads in the bakery. 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 Yuenling Light for me, that’s optional, but a must when I eat pizza, $21.99.
Sausage pizza Ingredients
- 1 Publix brand 16oz spicy ground sausage $5.29
- 1 – 16 oz Galbani whole milk, low moisture, classic melt and stretch mozzarella cheese $8.53
- 1 white onion $0.89
- 1/2 cup Flora hot cherry peppers sliced $4.97
- 8 oz Flora San Marzano DOP tomatoes $4.97 pulverized and mixed with finely chopped garlic, garlic powder, salt, and pepper
- 1 – 16-oz Publix bakery Italian pizza dough $3.49
Chicken bacon ranch ingredients
- 6-7 “Just Bare” lightly breaded chicken strips air fried first then chopped $15.49
- 6 pieces of any brand bacon chopped $7.75
- 1 – 16 oz Galbani whole milk, low moisture, classic melt and stretch mozzarella cheese $8.53
- 8 oz any brand ranch dressing $6.41
- 1 – 16 oz Publix bakery Italian pizza dough $3.49
NOTE* Prices vary depending on individual choice. Pricing not added for spices or condiments we already have in our cabinets. There will be plenty of pizza sauce, sausage, bacon, chicken, and cheese left over for two additional pizzas. You’ll obviously have to buy more dough, or split the dough and make smaller pies.
Pre-heat the stove to 525 degrees. knead the dough on the countertop with a pile of either white flour or semolina. I prefer semolina. DO NOT use a rolling pin. Make sure your hands are clean and covered with flour. Knead the dough out to about 8-10 inches round. At this point, pick up the dough and put both of your fists clenched underneath, then begin spinning until the dough thins out and stretches to approximately 16 inches. Transfer to the steel and lay it out. At this point you can pinch your way around the perimeter of the dough until it meets the edges of the steel. Proceed to applying your ingredients.
The prepared pizzas
Place the prepared pizza into the oven (one at a time) on the rack at the highest level. Bake for approximately 10-12 minutes spinning it every two minutes to ensure even baking throughout. I like my pizza well done, but you can adjust the bake time to fit your preference.
The finished product
