I really didn't like messing with the peel, so I put the 2nd on a cookie sheet...my usual method. Of course, since the plan didn't include this method this time, there was too much dough and the crust is likely too thick...but I like thick crust. When it came out of the oven, it was stuck to the sheet. I got mad, yet persevered. Wait a minute, how'd that get there......all dressed up And, all done....
Here's a "slice", such as it is. Tastes great, but I have some work to do on my shaping skills. I like the taste of this dough recipe.
You have to finesse the dough, toss it in the air and spin it. Don't be afraid to get covered in flower, it makes you look like a professional lol
Jon, no. I think that was the problem with the shaping. I was getting tired, and if I hadn't done these when I did, they probably wouldn't have gotten done today. They came out good anyway, but leaves me wondering. I'll do more when I have more time.
My neighbor ran into dough stretching problems yesterday. She had hers in the fridge prior. I asked her to let it rest for 20 minutes and try it again. It went well after that.
Uh,....say what? Spin? I had a hard time picking it up, let alone spinning it. I'd try it with a small one...maybe.
This rested after coming out of the fridge for over 40 minutes, but it wasn't at room temp. Recipe calls for 2 hours. It tore somewhat when I was shaping.
Again late at night looking at food threads. Your pizza looks awesome. I didn't raise my pizza dough in the fridge so I guess that is why I didn't have stretching problems. My calzone on the other hand had too too much stretch especially after putting warm spaghetti sauce on it. Made it hard to transfer to the baking sheet.
I grew up around pizza places since my dad worked at pizza hut for 17 years. My wife was impressed at the tossing the dough up to get it round. Hers usually end up out of round. Room temperature or a little warmer like rising on the warm oven will make is easier to work with. Letting it sit on the warm oven after shaped and topped will get the dough to rise a little more and make a thicker crust.
I use a pizza stone to help with the thicker crust cooking all the way thru the middle. Heat it up to 450 when shaping the dough on parchment paper. When the pizza is ready for the oven and the stone has preheated turn the oven down to 350-375 and insert pizza on the stone. About 12-15 minutes later it is ready to come out, cut it and devour!!
I knew it should have warmed more, but I got impatient ......and hungry. I used a stone preheated to 500 for a while, then attempted to slide the pie over but it stuck. Still haven't found the cornmeal. It'll be a while before I attempt making dough fly.
