Had a pizza party for the GF and her Sister's 40 over the weekend. Made 14 pizzas, in the Bakerstone on the propane grill and the old electric pizza oven. My dough stretching abilities are not great so I opted for prebaked 12" scillian crust is what the box said. Got them from the Italian market I go to, $23 for case of 20. Cheese, sauce and pepperoni from Gordons food.
 They must have turned out well people kept eating them.

Looks good!
Hard to make a bad tasting pizza. Even flops taste good, and I've had a few...

Looks good!
Hard to make a bad taasting pizza. Even flops taste good, and I've had a few...

When I was trying to get used to cooking in my pellet Ooni I had a couple of bad ones. More because they became a burnt offering though.

The GF really likes Dominos Philly Cheese Steak pizza, so I tried to make her one last night. It was close but I think the orange peppers threw off the taste compared to the green they use, and no mushrooms, although when she orders it they always mess it up and put them on.

Sorry the pic looks really xxxxxx, I am not a photographer, I doubt I could even play one on TV.

My photos won't win any awards, that's for sure.
The important thing is it tastes good.
Pictures can't show that.

Since I'm dough challenged these are my kind of pizza. I'll try and find those packaged ones. I've bought Boboli ones before, but they are larger. These look to be individual size.

Changed things up this week.  Made pizza today instead of Tomorrow.
The NY style I make has the dough sitting in fridge for 3 days and then two hours on the counter before baking.
So, dough was made Tuesday.

Changed recipe a bit as well, different flour (and combined two flours) and a smaller size dough ball.
The down size of the smaller size is we each ate three slices instead on two.  Not a bad problem I guess. 
Sliced some Smoked Sausage we had for topping and tossed some 'shrooms on top.  The 'shrooms make it healthy, right ?

It was pretty tasty.  I think I will stick with the combined flours (80% King Arthur Sir Galahad AP, and 20% Semolina).

You were confusing me as I thought it was Saturday when I saw your pizza post.  How was the smoked sausage on the pizza?  I never had that, but I love me some smoked sausage.

It was great.  Only downside is the fat ran all over the place when it melted. You can see by looking at the side of the slice.
If I ever use it again, I think I will par-cook it in a pan first to get rid of a lot of it.

They say fat is flavor.

That is a good looking pizza.

I need to work on my dough making, the problem is the Dr. told me yesterday I need to cut out carbs far more then I have.

I'm supposed to too, but I cut carbs elsewhere.  Not eliminating pizza, now way, no how.

I tell the doctor to medicate me for my lifestyle.  It has worked so far, but I do take A LOT of pills every day.

I am trying the new Bud Light NEXT beer today as it has 0 carbs.  First drink in 4 weeks so I figured I better start with something very light.

I've seen the commercial.  First I've hear of a carb free beer.  Calorie free, but not carb free.
Let us know what you think of it.

I've seen the commercial.  First I've hear of a carb free beer.  Calorie free, but not carb free.
Let us know what you think of it.

Clearest looking beer that I have ever seen.  It tastes like a watered down shandy style beer to me.  My wife thought it tasted like a watered down seltzer.  I would recommend buying a single can somewhere if you can do that before buying a 6pk or more.  It is 4% ABV vs a Bud Light of 4.2% and is 80 calories instead of 110 calories for Bud Light.

Thanks for the info.  Was just curious about it.  Not planning to buy.
I like micro-brews and heavier beer, like Guinness.