Next up a larger pie. Pepperoni, Mushrooms (raw), sausage (raw) and fresh garlic. I figure the even heating oven with adequate top heat should allow me to put all raw ingredients on my pies now. First shot is the prep, then the final pie.
Still trying to get the hang of the oven. I don't feel I did too bad for my first pass at it. I think due to the shortness of the oven, the pizza is better cooked slower at a lower temperature. This puts it around the 10 minute mark. I know this is different from RT, but their ovens are longer and probably have more heating elements in them. There is also a height adjustment on the ends for thicker pizzas and clearance for higher toppings, but I think raising this just evacuates the heat quicker.
I re-read a bunch of threads regarding the Patsy's pizza Jeff cloned a while back and I think I need to start taking another look at preferements for more flavor. I know the california three don't use that in their dough, but after seeing how it could be dried, ground up and put in the mix bag, I think it's entirely feasible this could still be the magic bullet to that peculiar parlour smell of these places. I also didn't think about supplementing my brewer's yeast experiments with more ADY just to get the rise out of it. It never occured to me to use a combination approach. This opens up a whole new area for me because some of the brewer's yeasts had good flavors, but did not perform properly with the layers on the sheeter or my weaker old oven. I think I am in a better position now to re-try some of those experiments. Anyone reading this in possession of the Patsy's culture or other cultures care to share please IM me. Thanks!