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Another attempt at pizza on the LBE tonight. I bought a case of dough from Sam's Club and the first batch created 3 to 4 inch thick pizza so some adjustments this cook seemed to help
Today I started with a few dough balls set out on the counter to defrost in the bag they are packaged in. Room temperature was around 75 degrees and took about 3 hours to defrost
When mostly defrosted, I cut in half, reformed and set aside rise to reduce the amount of dough
Fired up the egg and let warm for close to an hour at 550. Couldn't get it any higher tonight
We prepped the shells, two by hand and two using a rolling pin as Nola suggested.
We docked/poked with a fork to let air out before topping
All four pizzas turned out better then last week but not quite pizzeria quality
I see why some change out the fire grate for more air flow and higher temps
The pinned vs. hand tossed dough did result in a thinner crust
The pizzas and slices they sell are Sam's must be 18 -20 inches across so I'm sure I had too much dough for a LBE pizza stone on the first cook
Dough kept proofing from tossing, topping, and awaiting cooking.
The frozen dough from Sam's is convenient for a quick go-to but see the need to mix own dough