On 8/11/2014 11:11 AM, sf wrote:
> On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
>
>> On 8/11/2014 10:19 AM, sf wrote:
>>> On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
>>>
>>>> On 8/11/2014 6:46 AM, sf wrote:
>>>>>
>>>>> I buy refrigerated pizza dough from the grocery store from time to
>>>>> time so I can see what the quality of prepared product is and bought
>>>>> some on Saturday because I was tired and feeling lazy. Well, I was so
>>>>> tired that I slept and didn't make dinner, so I used it for pizza
>>>>> yesterday. Normally, I'll add a little oil or salt to the dough - but
>>>>> it felt so good that I didn't do anything and oh my goodness, I think
>>>>> they've got it. It made a crispy crust without being hard. Excellent
>>>>> quality, but it was a little hard to form so I took my time and got it
>>>>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
>>>>> finished product was full of them. That's the way I like it!
>>>>>
>>>>> Something is odd over at Tinypic and I couldn't upload images, so I
>>>>> set up an account with Imgur. Different format, hopefully this link
>>>>> works because the account isn't public. http://imgur.com/DZrSH8g
>>>>>
>>>>>
>>>> It worked.
>>>>
>>>> And that is textbook bubbly dough for sure.
>>>
>>> At least you got the important image. I uploaded two (before and
>>> after) and made an album. Named it and everything. Don't know what
>>> happened to the other image. Oh, well.
>>>
>>> Maybe this one is better http://imgur.com/a/lJme3
>>>
>>>
>> Wow, it sure is.
>
> Thanks, that was 5 minutes at the lowest level in the oven. I am not
> a char freak on pizza, I like the deep brown of mine.
>>
>> Did you cook that on a pizza stone?
>
> Yes, this one. http://www.chefdepot.net/pizzamaking.htm
> I used unglazed quarry tiles for years and still have them in the
> other oven (double ovens), so both ovens can crank out pizza when the
> family is over for pizza night.
>
> I've had my eye on a baking steel for pizza, but I can't bring myself
> to spend the money on one... yet. I will someday.
> http://bakingsteel.com/shop/baking-steel/
> http://www.cooksillustrated.com/equi...0-baking-steel

That first rectangular stone is identical to the one I've used for years
- just a wonderful, but heavy tool.

So 5 minutes eh?

On convection roast at maybe 500F?

The CI review was interesting, but they wipe most of it after a few
seconds if one is not a subscriber.

Still, tall bubbles are always good.