Yes nice looking crumb. Sear you're starting to sound like a mad scientist. Like someone I know. lol
Thanks Tran! , ...i think im getting closer to finding that perfect dough recipe that cooks perfectly in my oven .... i hope
Yes, time is the enemy when it comes to dough sticking to a peel. Just make sure to flour the peel a little more liberally until you get the hang of it. It takes practice and patience to master, but, once you do, I think you'll be pleased with the results.
I was using more flour but then i found it was burning on the bottom.
also i found my sauce was getting over cooked, so adding a little more after par baking brought the flavor back.
so i went to less and gently pat the cheese down so it doesnt fly off and then it started sticking ...
i probably need a new bigger peel anyway so i can make my pizzas larger
Great looking pie. Thanks for posting all the pictures.
Last weekend i made some sauce with fresh plumb tomatoes, broiled them with some evo and garlic then roasted a bit untill i saw some juices in the pan. peeled em and put them through the tomato ricer.
then just a liitle sugar, salt, and pepper.
i tried it the first day i made it on a pie with fresh basil and oregano and i liked it, more of a tomato flavor then the dry herb infused sauce ive been making. but on the other hand i liked the zestyness of my usual sauce.
i also made a batch of smoked tomatoes which i cut into thick slices, put evo , garlic, salt, and peper and into the smoker for about 2 hours at 225.
ill be trying that batch tonight