First Attempt

[jweaver64]

Made my first ever pizza the other day using this recipe as a guide. I managed to make two pizzas with the dough; a 16 inch made after about 30 hours of rise time and I had enough left to make a 12 inch the next day.
The second one turned out a lot better because it had more of a sour flavour, I'm assuming because the dough sat for two days. Plus, the 12 inch pan was a bit darker so that helped to crisp it up a bit.
Pics are below (can't get them to upload as attachments and [img] tags don't work). I didn't get any of the 12" though.
http://i937.photobucket.com/albums/ad214/jweaver64/DSCN1446.jpg
http://i937.photobucket.com/albums/ad214/jweaver64/DSCN1450.jpg
http://i937.photobucket.com/albums/ad214/jweaver64/DSCN1452.jpg
http://i937.photobucket.com/albums/ad214/jweaver64/DSCN1455.jpg

The cheese blend I used had too much cheddar in it, I'll be fixing that next time. Also, you can tell I'm a minimalist with the toppings.
I'll definitely be using this recipe again. Maybe next time I'll see if I can get two 16" pies out of it (I like mine extremely thin.)

[Jet_deck]

Looks good to me.  Please share you recipe and method.

[jweaver64]

Thanks! Well, let's see, I followed the recipe (http://www.pizzamaking.com/thincrust.php) almost exactly except I didn't have bread flour so I used AP plus 3T of wheat gluten. Also added 1T of water since the dough wouldn't come together completely. Then I rolled it out until it was almost translucent, brushed the edges with olive oil, topped it and baked it (500 degrees on a low rack for 10 minutes.)