That was the first pizza I have ever made by pressing/stretching the dough in flour.
I don't have a peel, so I did a little reshaping of the crust after I tossed it on the pan.
Next time I will try more water in the mix. I made it very stiff for my first try.
The crust had a far better taste and crunch VS spreading the dough out on a greasy pan!!!
I have moved up a notch!
The well seasoned pizza pan works very well. (has been in the family since the 60's)
When I use my new spotless aluminum pan it is real hard to get crust browned,,, At least with all the oiled pan pizza style's I have made.