fresh baked PIZZA!!!!!

Now, first off, let's talk dough! I'll be the first to tell you that I do not have my own pizza dough recipe. As life usually dictates, I just don't have that kind of time. Nowadays, most grocery stores have some kind of packaged "dough" ball in their fresh grocery section or deli. There's no shame in that game! They are convenient and work great! When I do have the time, I use Mario Batali's recipe for fresh dough from his book, Molto Gusto.
This method fits the home kitchen very well. You par cook the crusts on a hot griddle pan, top them, and them put them in an oven preheated to 500 degrees, and immediately turn on the broiler! It is a great method to ensure fully cooked dough, and that crispy exterior and chewy inside we're all looking for!

Mario Batali recipe for fresh pizza dough from his book Molto Gusto

I make a super quick tomato sauce that needs no cooking! I also use raw garlic in the sauce, as it will cook just right in the oven, and personally, I love that fresh garlic flavor!
I start with canned (or boxed!) crushed tomatoes. Brands that I prefer are actually both boxes....Pomi strained tomatoes, and Cento crushed tomatoes. In the episode I used a box of Cento crushed tomatoes. 
Combine in a bowl one box of Cento crushed tomatoes (17 oz) with 1/4 cup extra virgin olive oil, three cloves of garlic, minced, 1 tsp dried marjoram, 1/4 tsp black pepper, and 1/2 tsp kosher salt, more or less to taste. Whisk all ingredients together! Boom! Done!
The second sauce you see in the episode is a quick roasted garlic and olive oil puree. Toss 6 to 8 unpeeled cloves of garlic with a little bit of olive oil and salt. Place on a piece of foil and roast in a 350 degree oven for about 10 minutes. After cooling down enough to handle, the cloves should "pop" right out of their skin with a little pressure. You can mix in a processor, or smash the roasted garlic and whisk with the olive oil. Either way, salt to taste.

I made three pizzas in the episode. The first one was a classic Pizza Margherita. Take one of your fresh par-cooked dough circles and top with tomato sauce. Use a ladle of large spoon, start in the center and in a circular motion, spread out to the outer edges of the dough. Top with fresh basil leaves, and tear off pieces of fresh mozarella as seen in the episode, and a liberal sprinkling of grated Parmigiano Reggiano (or just grated Parmesan). When this one comes out of the oven, drizzle some extra virgin olive oil over the top of the pie.
Next up, my personal favorite, my "go-to" pizza if you will. Sauce up another dough the same way as above. Top this bad boy hand torn fresh mozarella cheese, thin sliced spicy Sopressata (Italian dry salami), thin sliced jalapeno peppers, and then the magic ingredient...fresh ricotta. If you can't find fresh ricotta, standard whole milk will work fine! When this one comes out of the oven, crack some fresh black pepper over the dollops of ricotta.
For the third pizza seen in "Gobblin' Overload" there's a little more prep involved. We're gonna use the sauce we made with the roasted garlic. For toppings, you'll need some broccoli rabe (rapini) and some blanched fingerling potatoes (I used various colors). Cut off about two inches off the bottom of a bunch of rapini. Remove any large leaves. Blanch in salted boiling water for about three minues. Using tongs, remove to an ice bath to stop cooking and cool. Drop your potatoes in the same water, and boil for about 10 minutes until soft. Remove from water and cool in ice bath as well. You'll need the rapini to be very dry. Drain it in a strainer and squeeze out the excess moisture vigorously. You saw me wrap in paper towels to remove moisture in the episode. Once dried, chop into 1/2 inch pieces. Strain potatoes. Once cool enough to handle, thinly slice. You can leave the skins on, your call! Brush another pizza dough with the roasted garlice sauce. Top with hand torn mozarella. Randomly toss sliced potato, rapini, and some thin sliced red onions around the pie. Sprinkle some fresh chopped rosemary on top, making sure to particularly get the potatoes really good. Rosemary and potatoes are a match made in rock and roll heaven!
Crank oven up to 500 degrees. Preheat a pizza stone in there with it on the middle rack. When ready to start cooking, switch your broiler on "high". Using a pizza peel, slide your pizza right onto the hot stone. This should be easy as our dough has been partially cooked. You won't need more than ten minutes per pizza. You know how a pizza is supposed to look. Cook it how you like it! I like mine well done! When cooked to your liking, remove from oven, cool, and slice!!!

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll!!! Fresh baked pizza....IN YOUR FACE!!!

Here's to music, here's to food \m/ !!!

 Blood Mist and  Chef Jeremy Davis...."Here's to music, here's to food \m/ !!!

Blood Mist and  Chef Jeremy Davis...."Here's to music, here's to food \m/ !!!


Chef Jeremy Davis
Producer,  Editor, Banner Photo

Tonya Davis
Camera, Co-Producer

Shane Gardner
Camera, Co-Producer

Photography:  Rock and Roll Socialite


Welcome to Supersonic Kitchen! In this episode, we get to know Baltimore's own BLOOD MIST! These self proclaimed dragon slayers are looking to bring their brand of "sword and sorcery" metal to the masses! Believe me, you need to hear what these guys are putting down. Their brand of doomy, epic metal is sure to find it's way into your earholes.
We decided to bake down a few fresh pizzas and drop in on them at their practice pad. We brought a spray bottle of deep red 'blood mist' hot sauce and a baggie of 'fresh herb' to the party! Or was it "a bottle of anything, and a glazed doughnut!?"
We hung out, got our grub on, and then BLOOD MIST played us "Goblin Overload" off of their latest EP, which is available for download via the Bandcamp link on this page! Three of the six songs on the EP are featured in this episode.

"So strap in, hang on, and let's bake down some pizza!"

Pizza Boxes and "Pizza the Hutt" T-shirt courtesy of Pizza Party Printing of Baltimore, MD. 

  BLOOD MIST:  Matt Casella/Vocals, Kevin Considine/Guitar, John De Campos/Drums, Scott Brenner/Bass, Nick Jewett/Guitar  Photo:  Rock and Roll Socialite

BLOOD MIST: Matt Casella/Vocals, Kevin Considine/Guitar, John De Campos/Drums, Scott Brenner/Bass, Nick Jewett/Guitar

Photo: Rock and Roll Socialite

-"Monstrous stoner riffs meet gargantuan metallic groove with vocals spewing violent Danzig tones as the rhythm devours with intensity. There's no escaping the Blood Mist. This is rad!"-Bucky Brown, Ripple Music

-"Tales of the Blood Mist's existence have been told for generations. As the stories go, a dark ominous mist has risen from the great battles of the land, consuming the spirits of all - sparing no man, beast, or demon. It brings chaos, death, and unspeakable horrors to everything in it's path. Anyone who inhales the mist enters a fit of rage before being consumed by their own insanity. For those who have survived it's wake of destruction, all they can do is send warnings to every kingdom." Facebook Band Bio


BAnd Camp

For more information on the baltimore rock opera society, visit BROS