Dont eat like a rabbit and tell everyone your growing a built in personal flotation device.
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That looks really good boss. What cut is that?
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Now that I am in Scottsdale, I may have to hunt you down if you cook like that! :-)
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On my last day of gluttony before my 6 month health pilgrimage, I stopped at the famous Pizzeria Bianco in Phoenix. It was even better than expected and possibly the best pizza I ever had! That includes pizza in Florence and Rome Italy, Di Faro's in Brooklyn De Tomassos in Trenton NJ and Il Fornaio in Cali plus the other 100 pizza places I ate at over the last 40 years in New Jersey and Virginia
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Just a petite sirloin actually. Cooked in the cast iron.

Pizza Bianco is pretty legit. Very hard to get a table there most times.
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I got there at 10:50 am on Wednesday morning and was the third party out of five. Once in, it filled up pretty quick and when I left at 11:45am, the place was packed and people were waiting already. I sat at the bar
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I love a good salad but I can't do funky cheese.
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I had an extra dough ball in the freezer so I made an onion, green pepper, black olive and pepperoni pie.



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Are you an engineer by trade? :-)

I said this earlier in this thread but your pizza's look like they were made with a slide rule, a level and a protractor! :-)

The symmetry and perfect roundness is pretty serious......
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Do you ever throw the broiler on at the end to crisp-up the pepperoni?
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Not an engineer but I do tend to be a bit of a perfectionist.
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Not really, I have done it to brown the crust more. I have been using turkey pepperoni and like it as is. Regular pepperoni, I will zap in the microwave on paper towels before baking to crisp it up.
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I think I do it bust for looks, but you're right, it might not work with turkey.

Either way, that's one mighty fine lookin pizza ya got there partna...
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Thanks, I wasn't sure how the dough would be after freezing and I rushed thawing it out and had to work it more than I would have liked. Otherwise I probably would have had more spring in the crust.
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