Tracy wrote:
>
> The dough was made right before my power went out so I had to
> refrigerate it overnight. I set it out about hour before I wanted to
> use it. I then gave it a quick turn on the counter and divided the
> dough in two. I let it rest a bit longer on the counter before shaping
> and toppings. It was a little springy.
>
> Before going in a 500F oven:
>
> http://i35.tinypic.com/fk4293.jpg
>
> 15-20 minutes later:
>
> http://i33.tinypic.com/15g9ocw.jpg
>
> This was a very tasty pizza. The crust is not quite perfect - I could
> have stretched it a tiny bit thinner - but it was definitely better than
> not letting it rise or just one regular rise.
>
> I don't think my oven gets hot enough either. The crust was crunchy but
> with a tiny bit of toughness. Still, I am very happy with the results.
> It can only get better.
>
> Tracy

Looks good. 500F should be hot enough, but if you're putting it in on a
cold and non perfed pan that would be a problem. A perforated pan would
be better, and better still would be to slide it off onto a preheated
pizza stone.