HOMIES PIZZA NIGHT #2!!!!
First batch were these bad boys. On the left is pepperoni & on the right is pepperoni and diced bratwurst, all on top of a cozy bed of colby-jack cheese.

For this next batch the lighting looks weird since I tried to get an aesthetic photo of both pizzas in the sun. For both pizzas I added pepperoni with fresh basil, bratwurst & green peppers. These ones had a bed of cheddar cheese, which I will get to in a minute.

All these pizzas turned out delicious. I'm really proud of myself that I was able to get 4 huge pizzas out pretty quickly. However, there were some hiccups that I encountered this time.
Firstly, a pound of colby-jack is not enough for four pizzas of this size.
Second, although cheddar was a good backup, it was not my choice of cheese on a pizza. It was still good, but I won't ever put just straight cheddar on a pizza again.
Lastly, in my rush, I took out the 2nd batch of pizzas too soon before they had a chance to cook fully. I would say they were 90% cooked, but if I had left them in the oven just a little bit longer, it would have been perfect. The perfection here though was the journey I took making these pizzas, and the friends I got experience it with.

"Life is not a problem to be solved, but a reality to experience!"
Extremely yummy pizzas, as always.

Invincible has been on the watchlist lately, so you KNOW I had to cook up some fire pizzas for that! This months pizzas are as follows; the one on the left is leftover brisket with extra cheese, and the one on the right is pepperoni with sliced banana peppers. See that's the beauty of pizza, it's a canvas for you to place whatever you like onto it.

This time I learned a pizza-life-hack with some inpiration from my beautiful wife. For context, my biggest fear when sliding pizzas from the peel onto the stone is it getting stuck. If you really load up a pizza with toppings, it gets way hard to properly slide it off the peel without some serious flour action or risking the pizza stretching/ripping and your toppings falling off.

In my case, for the brisket pizza, I placed very little brisket initially and put it into the oven. However, here came a brilliant suggestion from the LOML, "Why don't you put more brisket on while it's already in the oven?" I had no reply, I thought "why not?" And quickly grabbed more brisket to place on the pizza.

The result? A fully loaded brisket pizza with extra cheese and brisket. With the pizza cooked, it made sliding it out of the oven so easy, no matter if it was heavy from all the toppings.

So, I'm learning! Making pizza is always an adventure.
These pizzas came out, an absolute delicacy.

HOMIES PIZZA NIGHT!
I had my brother and some homies over for a pizza night. This months pizza cut it close! I made it on the very last day of the month. Honestly I had so much fun making these & just hanging overall that I forgot what I even put on them. I think it was a combination of pepperoni, sausage, and maybe mushrooms? I guess you get memory loss when you combine homies, jackboxgames & pizza LMAO.

As always, these pizzas were BOMB!!!!

I have been on a roll with these pizzas! This months pizza is a combination of pepperoni, salami & prosciutto. The pizza you see on the very left was made with the good ol' pizza stone, and the other two were bigger ones cooked in a pizza pan. I made these for a conspiracy theory night we had with loved ones, and although they were all extremely delicious pizzas, the pepperoni on the left disapeared quite literally as soon as it cooled down! :-)

A little later this month for Catan night these pizzas were born! Courtesy of my beautiful LOML, we were able to put various fresh greens on these pizzas. Fresh rosemary, basil & thyme does not compare to store bought dried ones. The flavour is so much deeper, and if you grow them, you can even taste the love. I certainly did!

From left to right, the pizzas are as follows; prosciutto, fresh rosemary & mozzarella, and pepperoni, green peppers (thank you Catan homies for bringing them), fresh basil & mozzarella as well. If you guess correctly, yes, the wonky looking pizza was cooked on our pizza stone.

Oh! And last little detail before I go, the pizza on the right was my first attempt at a stuffed crust pizza. I stretched the dough a little wider & then folded it back into itself, placing cheese at the center. If you're wondering why the crust looks so wide, it's because of that. Surprisingly, the consensus was that it needed more cheese!

These were exquisite, loved filled pizzas. With a side of Catan ;)

p.s. - Happy New Year! Make this one your best one yet, I'll be doing the same.

Word got around the block! I made 4 za's this month. The pizzas are personal sized, and made out of my oven on a pizza stone. If you're unsure what a pizza stone is, it essentially mimics the surface of a brick oven, but in your home oven. The stone itself gets hot and retains heat really well. Then, when the pizza gets placed on top, the heat is spread out all underneath the pizza, thus cooking the pizza a little differently.

A pizza stone is 10000% a game changer. I prefer it now over a regular pizza pan!

The toppings for the pizzas are a combination of the following: Prosciutto, basil, fresh mozzarella & cheddar cheese. Of course, with homemade sauce. BTW, my homemade sauce is really just canned tomato sauce with the seasonings I want! Try it next time, it's super easy.

Delicious pizzas overall.

I have a goal of making at least one pizza a month. Pizza making is a hobby I've done on and off throughout the years, but I want to get so much better.

This months pizza is one I've never attempted to make before! A cast-iron pizza.

This pizza turned out to be super delicious! For the toppings I had salami (underneath the cheese), banana peppers & black olives. I seasoned the sauce with some red-pepper flakes, oregano & thyme for that extra "kick."

My only complaint was that I still struggle with achieving the classic deep-dish pizza look. It was more like a regular pizza with thicker crust & not a lot of crispy-ness. I also struggle with getting the dough to stick onto the vertical edges of the pan, it tends to slide back down into the rest of the dough.

Overall, it was still, a delicious pizza.