My best pizza so far

Thanks, next time will not include the mushrooms. The sun dried tomatoes were very dark after the cook but did not taste burnt. I am wondering if I should have soaked them in water prior to adding them to the pizza.

Durangler said:

Why omit the shrooms?

We did not think that it added a lot of flavor. The Italian Pizza seasoning did  make a huge difference. We always order Sausage and GP bu never Srooms.

Foghorn said:

Dude.  Great pizza.

Thanks, this one was received the Wife Seal of Approval. It was 400- 450 for 18 minutes which was the perfect combination for the dough and provided enough time for the sausage to cook. My goal is to eventually make my own dough but  our local Pizzeria sells a 14 inch ball for $2.50. They can even roll it out for you but that takes all the fun out of it. Plus I need to insure that it fits on the wooden pizza peal.

pgprescott said:

Great looking pie. Crust looks nice and crisp. Mmm!

Thanks, Now if I can duplicate the same results its time for a 16 inch Stone and a larger peel!

reinhart36 said:

Very pretty.  Did you dry out (par cook) the mushrooms ahead?  It doesn't look like there is extra water on your pizza.  I discovered that I needed to cook mushrooms in advance partially to prevent water pools on my pizza..

Nice work!

Just bought some pre slices mushrooms and added them on before cooking. Thanks