Pete C. wrote:
> 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.

Yup, I used an aluminum (shudder) pizza pan I bought from the restaurant
supply store. I don't like it much at all. The bottom suffers. This
dough handled it much better than my previous attempts though.

One of these days I am gonna get me a pizza stone - or unglazed tiles -
or bricks. Just something else.

Never thought about a perforated pan...I will look into my options. I
don't make pizza all that often and with "the kid" heading back to
school soon, I will make it even less, but it would be nice to be able
to make it better.

Tracy