I used my 1/2 inch aluminum plate for the 3rd time yesterday. The oven was preheated to 500 degrees on convection and the pie was launched with the plate around 520 degree. I still haven't purchased a peel so I used the lid from a cardboard pizza box instead...I'd like to blame the shape solely on the peel but my stretching skills still need work. I'm thinking about lowering hydration a bit to make the dough a bit less extendable...the transfer of the dough from the counter to the fists and then from the fists to the "peel" really get it out of round. Anyway, total oven time was about 3:45 with the final 1:45 on convection roast, which turns on the top coils. I could have let it go a bit more but I was afraid the cheese would start to burn. The 2nd pie cooked for an even 4 minutes but I don't have any pictures of that one.
