100 Pizzas - 2021
Pizzas 1 - 57 - 2020
What a wild year 2020 was. It was the year of the word bizarre. I said that word more times than I could possibly count. One of a small number of highlights though, was this pizza journey. After all when one spends an inordinate amount of time in their apartment, they might as well learn something about cooking. Keep in mind, there is a spell there where I got pretty lazy and didn't have much to write in addition to the bakes. So like 44 - 70 you are just getting some photos of pizza.
I moved pizzas 1 - 57 to this page. Adventures in 2021 and my thoughts on what I've learned can be found below!
The End is the Beginning
One this is clear to me after wrapping the 100 pizza project. I kept on getting better and better. More creative, more freedom, and more fun. And the pizzas were simply wonderful. I look forward to all that is ahead.
Some Highlights
I think my favorites were the bakes wherein lessons were learned. Beyond those bakes, there were two distinct sessions that I simply loved. The Barbeque Bake where there was plenty of improvisation, and the final bake.
May 2021
April 2021
March 2021
February 2021
January 2021
64 - 67 - January 28th -30th 2021
What Was this
#64 - Veggie! Broccoli, artichoke hearts, sliced kalamata olives, red onion, Pepperoncinis
#65 - Coppa - Standard stuff. Super yummyyyy
#66 - Veggie Medley - We just loaded a bunch of stuff from the fridge on here! Artichoke hearts, pitted kalamata olives, Coppa, Peppered Salami
#67 - Pancetta - Flashed the pancetta in a skillet. Peppered the pizza sauce
59 - 63 - January 16th -17th 2021
What Was this
#59 - Hot n Honey
#60 - El Classico
#61 - Hot n Honey
#62 - Pep & Jalapeno
#63 - Veggie! Broccolini, artichoke hearts, sliced kalamata olives, red onion
58 - January 6th 2021
CALZONE BB
I froze a dough ball back in November as a test to see if it was possible and would even be edible later on. I am happy to report that while I chose to craft a calzone, it remained a tasty treat! Inspired by a post I had seen, I pulled the dough ball out of the freezer and let it sit in the fridge for a day. I rolled it out like I would when prepping a pizza and then just added my accoutrements to half the pie. I threw in fresh mozzarella, asparagus, grilled white onion, grilled mushrooms and topped with oregano and some olive oil. It turned out pretty darn good!
Here is the calzone:
