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Was flying solo last night (all my girls were out) so I decided pizza was in the mix. I did the classic dough from Cooks Illustrated, roasted garlic tomato sauce with fresh herbs, fresh mozzarella, sauteed onions and bananna peppers, fresh basil and fresh sage. This was my 2nd ever pizza cook on the BGE.
It was very tasty (esp the sage, an addition I'd strongly suggest) but I noticed the crust was much crunchier than a Publix pre-made dough (600 deg, 10-12 min).
What I'm looking for is a REALLY thin, crispy dough - like what you get in New Jersey (called bar-pies by the locals). Any suggestions?
Also, Semolina Flour is the BOMB for crust management.
It's nice to be home during the week so I can play. Including WAY too much time on this forum..it's addicting...