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

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.

"Tracy" > wrote >
> 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.
>

Looks GREAT!

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

On Mon, 21 Jul 2008 19:59:33 -0400, Tracy > wrote:

>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.

A large cast iron griddle will work too.
>
>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.

I cook most of mine in a 10" cast iron pan. I make 3 at a time and
freeze two. I can unwrap them and reheat from frozen with a baking
sheet underneath. 100 times better than a frozen pizza and much
cheaper. Yours looks good by the way.

Lou

On Mon, 21 Jul 2008 19:39:42 -0400, Tracy > wrote:


>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

Tracy, if you like to make pizza fairly often, and want a new
cookbook, I highly recommend Peter Reinhardt's book, American Pie. He
has some ideas on how to simulate a pizza oven. And a lot of great
ideas on achieving really good pizza. Plus some fantastic recipes..


However, without that book, he does recommend using a pizza stone or
tiles, and letting the oven heat for about an hour, to bring the
stone/tiles up to the highest temp they will achieve in a regular
oven. There are other ideas too, of briefly turning on the broiler
(if it is an electric oven) and turning it back to bake as soon as
pizza is place into the oven.

Christine

On Mon, 21 Jul 2008 19:59:33 -0400, Tracy > wrote:



>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.

Another trick Peter Reinhardt recommends is turning the pan upside
down and preheating it, just as you would a pizza stone. Then slide
the pizza onto the upside down pan, when you get ready to bake.

Another idea from him.. You can lightly oil the pan with olive oil
and that seems to help with browning and cooking. It sort of "fries"
this way. It really works pretty well...believe it or not. I tried
it when I was back east last year and had no pizza stone.
>
>One of these days I am gonna get me a pizza stone - or unglazed tiles -
>or bricks. Just something else.

It does make a difference...really!!

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 21 Jul 2008 19:39:42 -0400, Tracy > wrote:
>
>
>>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
>
> Tracy, if you like to make pizza fairly often, and want a new
> cookbook, I highly recommend Peter Reinhardt's book, American Pie. He
> has some ideas on how to simulate a pizza oven. And a lot of great
> ideas on achieving really good pizza. Plus some fantastic recipes..
>
>
> However, without that book, he does recommend using a pizza stone or
> tiles, and letting the oven heat for about an hour, to bring the
> stone/tiles up to the highest temp they will achieve in a regular
> oven. There are other ideas too, of briefly turning on the broiler
> (if it is an electric oven) and turning it back to bake as soon as
> pizza is place into the oven.
>
> Christine

I rely on Reinhardt's book as well. For just pizza, you need a hefty stone,
heated for 45 min. at your oven's maximum temp. Spray with mist twice when
it goes in. This crisps the crust up. Your pizza should cook in 6-7 minutes.