Maybe Pizza?
Gus's experiments in making pizza with very hot ovens.
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April 6, 2012

I know what you're thinking. You're thinking, "Gus, WTF is this? Another experiment gone wrong? This just looks dumb".


But I'll tell you what, it was one the best tasting pizzas I've made in a long time.

For fun I wanted to see what the smallest amount of dough I could get away with making was, so I started with 1/4 cup of water and then did a non-knead raise over ~24 hours. Then by chance, I happened to have purchased some Drunken Jerk Sauce earlier in the day which I added as part of the base sauce.

I was blown away by how amazing it tasted. The combo of the long rise + olive oil + garlic + basil + jerk sauce + provolone + pepperoni… it was basically an explosion of awesome. I'll be making larger versions of this in the future for sure.

(You can pick up the Aardvark jerk sauce and their awesome habanero hot sauce as well at Whole Foods).