This is what happened on my next attempt on a HRI pizza. All didnít go well.
I put the dough ball between pieces of cut wax paper like my mother does when she rolls out her pie crust recipe. I rolled until the skin was 13Ē, then docked the dough. The dough was easy to roll out. I kept the wax paper on the dough and set it beside my oven that was turned on and let the dough proof, or temper for 20 minutes (I put the waxed papered dough on the disk, so as not to try and disturb it when I was moving it). I didnít let the skin temper in the small dough ball bake test. It can be seen after the temper time how much the dough rose on the one photo. When I went to remove the skin from between the wax papers the dough wanted to stick some and then I had a problem trying to move the skin to the disk. I think when I try this again, I wonít keep the skin in between the wax papers when trying to proof, or temper the skin. The skin then wanted to fold over some when moving it, so I know my TF wasnít right. I also saw then there might be a sticking problem on the disk while I tried to arrange the skin on the disk the best I could. I tried to flute the edges of the skin the best I could at about one 1 inch so the finished skin would be 12Ē. The edges did stay up while being fluted.
The dressings weights I used were 4.5 ounces of the Classico sauce I used last week, 10 ounces of the Guernseyís LMPS mozzarella and 14 slices of my regular pepperoni which weighed 1.2 ounces.
The skin was pre-baked for 15 minutes. I then removed the pre-baked skin from the oven still on the disk and dressed it. I saw then that some dough has gotten caught in the holes of the disk but didnít want to try and move the pre-baked skin at that point.
When I tried to remove the pizza off of the disk there was a sticking issue, and the one end part of the pizza split.
There looked like there were some layers, but not enough in the crust in my opinion. The edge rims were flaky though and the pizza did taste good in my opinion. The bottom crust did brown okay this time.