Another Pizza Try

bobSTL

HOWDY ALL!!

Tried pizza again, I did it with the plat setter and stone all nice and really hot, and then stuck pizza on and only look at it from the top, until it is done,


it wasn’t pretty, but it sure tasted great!!

This method is working better than my tries before.
I am trying to keep myself from the piles of ingredients, but it is hard not to.
Thanks again for all the help.
Bob

Fidel

One thing I do is use a fork or a bamboo skewer to pop those bubbles when they form.

I bet that was some pretty good dough to make bubbles that big.

Unknown

I nominate this for the funniest food photo ever. Your pizza looks like a monster! I'm sure it was delicious, despite the odd massive bubbling. How did you shape the dough? Rolling pin, pressing, stretching, etc? I find that stretching works best; but if you want to prevent any bubbling, don't be afraid to try to use a rolling pin. Some folks claim that a rolling pin will take all the life out of the dough & lead to a flat, dense result.

bobSTL

I rolled that out with a pin. I think the "bubbles" :silly: were from the cheese I used.
Thanks
Bob

crghc98

bubbles were from the dough. if you don't want them fork the dough to allow air to escape before topping.

Darnoc

What size is that pie?B,C or D? Dock your dough with a fork before the goods go on top.

HungryMan

I like the bubbles

Fencewire

We bought a dough docker from Sur La Table this weekend to prevent the "big" bubbles.

It was $6.

AZRP

I like the bubbles too, the pizza I grew up with had lots of bubbles. -RP