I think these turned out pretty good.I did not rotate the pizza on time,I got distracted so one side got a little more rise than the other.
This was for my wife and kids,half cheese,half pepperoni.The Pepperoni is under the cheese.Bouncer seems to be a very good HG flour so far.I'm amazed at how much the rim was exploding,even with a screen.
Also I didn't get a chance to take inside pics of the crumb/rim since everyone was hungry and ready to eat.They LOVED it.I also did not cook it a little longer,since they dont want a well done,more charred bottom like I prefer.
I tried to add pics directly to this page,but I cant seem to figure out how to resize them.I just tried again and gave up.
Here is the recipe.
17 inch pizza dough.(intended,stretched out for the 18 inch screen)
Bouncer HG,60% hydro.IDY
Flour (100%): 386.94 g | 13.65 oz | 0.85 lbs
Water (60%): 232.17 g | 8.19 oz | 0.51 lbs
*IDY (0.3%): 1.16 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp *
Salt (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.61 tsp | 0.54 tbsp
Oil (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.72 tsp | 0.57 tbsp
Sugar (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.94 tsp | 0.65 tbsp
Total (166.3%): 643.49 g | 22.7 oz | 1.42 lbs | TF = 0.1
* IDY was dropped to 1/4 tsp. from the recipe specs.The dough was cold risen for 2 days.
The pics are at my photo account here.http://s1237.photobucket.com/albums/ff479/BillsPizza86/BouncerPizza/