Hey
So this is the 3rd pizza I made this past weekend. I used a pan pizza recipe I found here
http://www.cookingforengineers.com/recipe.php?id=172&title=Pan+PizzaI didnt use the pan and baked it right on a stone. The crust diod not develop a lot of flavor like the other doughs that were retarded in fridge. It was proofed for maybe 2 hours on the counter. Overall the crust was bread like and good. Not as cripy on the bottom like the cracker or NY style I also made buthe wife liked this one the best.
Tim
