Bad day at work pizza....

Doc_Eggerton

Well, mine was OK, but the spouse was frazzled and requested pizza comfort.

Set up was PS legs up, grid, Woo upside down, and stone.  So far this is my optimal pizza arraignment.

Heated to 400 (baker's recommendation) for a full hour ahead, so the stone and dome were well heat soaked.

Publixs dough, store sauce, Italian sausage, pepperoni, mixed cheese, fresh garlic, green pepper, and onions.  I have my way of layering, but so do all of you and it would be tedious to recite.

Done with parchment, pulled and turned at 5 minutes, turned again at 10 minutes, and taken off a few minutes later.

Very thin and crispy, and I got the pepperoni right (crisp and darkened - not smothered).

Pics to follow.

Doc_Eggerton

Pics

travisstrick

The wife and I have adopted a kinda paleo diet lately. I crave pizza like a 12 step'er misses the bottle. Yours looks divine. 

bigphil

looks good Doc as usual wish mine looked that good 

Tjcoley

Great looking pie.  Now that I learned to make them round, I need to learn to make them thin like that.  Mine always rise while cooking and end up a bit thick.

LizzieSamps

Doc remind me do you have a large or extra large?

Doc_Eggerton

This was done on an XL.  Most cooks you see use both the XL and the LBGE.  I generally do veggies on a half filled XL and meat on the LBGE.

Doc_Eggerton

Tjcoley said:

Great looking pie.  Now that I learned to make them round, I need to learn to make them thin like that.  Mine always rise while cooking and end up a bit thick.

Are you using store dough.  Make sure it sits out long enough to come to room temp.  Cool dough does not cook right.

Tjcoley

Store dough (Wegmans).  Let it set out 3 - 4 hours.  

Doc_Eggerton

Not sure what to say, I have also experienced problems with the dough out too long so it starts rising before the cook.  I usually have mine out for 1 to 1.5 hours.

bigphil

my best pizza's have been with dough from a local pizza cafe . the ones from wegmans and giant and frozen bread dough just never seemed to cook as nice plus the cafe's dough was easiest to work with two balls of dough they charged me 3 bucks may just get that for now on

Tjcoley

Thanks Doc.  I'll keep plugging away.  Good news is they always taste great no matter how they look.  

Botch

I come home from work frazzled every day (sometimes worse), can I come visit?