Foolproof Pizza

For the eggers wanting to explore pizza, or those that struggle with it, this recipe is a favorite and worth a shot.  
https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

Foolproof as in....
1.  Mix with a spoon and bowl.


2.  Let sit in said bowl, covered, for 8-24 hrs.

3.  Halve and place one ball in 10 or 12" oiled skillet.  I like 12", and used a BSR Century No. 10, 12 7/16" skillet today.  No stressing about opening/stretching a dough ball into a circle, and then onto a wooden peel.

4.  Slightly stretch and pull out edges to push the air bubbles out, and assemble.  The dough almost stretches itself.  Much easier than learning to use a wooden peel.  And, you can go heavy with the toppings, and go all the way to the edge.  I used whole milk mozz, Italian sausage, balsamic onions, Wright's bacon, diced jalapeno, and Boar's Head pepperoni.  

5.  No launch stressors, as all you do is place the skillet on a 550 indirect egg.  Spin halfway, the edges will be frying away.  Be patient.


6.  Use a thin spatula to free the burnt gasket on the edges and start checking the bottom for doneness at 12 min.  This is the hardest part, and it's not that bad.  The pie today was 20 min.  Cheese should brown up a little.  A post bake Microplane of good parmesan is great at soaking up the pepperoni grease.  The boys insist on a swirl of Mike's Hot Honey with just about every pie.


7.  After a brief rest release the pie from pan.

The bottom should look like this.


8.  Enjoy the fruits of your easy labor with a good beer. 
 Thanks fer lookin'.