I was disappointed that it wasn’t the polygonal N64 pizza I first thought it was.

Yeah, I thought the composition was nicer in this photo than the plated one, but the thumbnail does certainly look disappointing.

It looks like they tried to recreate an AI image with an actual photograph which is really fuckin' with me. 🤣

Now that you mention it. It does look like a random mouse selection cut of a pizza on like a dark table just chucked on the pizza peel, doesn't it?

Oh, it's paper. I thought it was an artsy slab of wood as a serving plate

I'm glad you figured it out, because I couldn't.

Sauce

• 6 oz tomato paste
• 15 oz tomato sauce (or use your own red sauce if you make that too. I do sometimes)
• 1t sugar
• 1-2 T oregano
• .5t garlic powder
• .5t onion powder
• .5t garlic salt
• Pepper to taste

Dough

• 2-2.5C bread flour
• 1C warm water (105F)
• 1T sugar
• 1T yeast
• 1T olive oil
• 1t salt

Water, yeast, and sugar in the bowl for 5 mins. Stir in olive oil. Add salt and flour starting with 2C and adding extra as necessary until smooth dough. Let rise 45 min or an hour.

The dough is also good for making garlic knots or braids if you like (20 mins @ 400F)

Pizza

• Dough
• Sauce
• Mozzarella cheese (I'm superstitious so I say grate your own. No anti-clumping ingredients that way)
• Toppings of choice (we did pepperoni, sausage (cooked), jalapeno, and yellow pepper)

Roll out flat flat crust. Sauce modestly. Cheese generously, add other toppings. For an extra touch, you can melt some butter with minced garlic and brush the crust.

The grill part will vary for set up, but this was on a pizza stone at ~650F (which is not hot enough, but it worked fine). Wipe the stone with hot water, add pizza on a piece of parchment paper. Rotate around the stone every 40 seconds until crust browns. With a cooler grill this took about 5 min. A real neapolitan style should be done closer to 800F and only takes 30 seconds to 1 minute.

Practice lol. First pizza is always a little weak, by the 3rd pizza they are better. Cook the kids pizzas first!

Bonus pic:

Parchment paper. It chars a little bit doesn't stick to the pizza. It's a miracle for nonstick cooking. I use it mainly for pizzas and smashburgers and it keeps things super tidy.

Kamado Joe Big Joe III. $2600 I think when I got it a few years ago. Fortunately, it comes with basically everything you might want.

A kamado was on my wish list for 2 years before I sold my gas grill and pulled the trigger. So far no regrets, it has turned out some really great meals in every kind of weather.

It's a real heavy bastard though.