Pizza Numero Uno

[djamc]

Baked my first dough tonight!

Dough
KABF
200g flour
130g water
7g sea salt
2.33g IDY

This dough is one of 3 doughs I made last night (other 2 will be baked tmrw and following day)...  This dough was autolyzed 20 minutes and kneeded in KA for ~12 mins and then put in glad containers in fridge, where it cold fermented for 20 hours...  I then removed the container from fridge for 90 minutes before baking.

Sauce
used hand-crushed, uncooked muir glen whole-peeled and added a bit of sea salt, pepper, oregano & sugar

Topped with fresh mozzarella

Had a few issues:

> The dough did not easily fall out of the glad container...  I had to dig outwith my hands, so the dough I started with was a bit misshapen...  I did oil the container - was hoping someone could give some advise here

> I used all the liquid in the can of tomatoes, which made the sauce too watery - was hoping someone could give some advice here as well 

Thanks so much!

Dan

[moose13]

Looks like my first pie.  
I usually flip over my containers and let the dough fall out on its own, sometimes takes a little time.
Usually once it warms up it will fall out on its own. I just recently started making my own sauce, i cook mine down till there is very little juice left.
I like a bit more sauce than most so i need a thicker consistency. I know you can strain and crush the tomatoes and try to remove as much free liquid as possible and use only the meat for a thicker sauce.