My hand at American Style...(pics)

[TimEggers]

Here it is gang my hand at a version of Randy's American Style pizza dough recipe.  The dough I hand formed and did not roll at all.  I am amazed at how wonderfully the dough stretched by hand.  Perhaps due to a shorter knead time?  My doughs before were impossible to strecth by hand, they were like rubber!  This pizza practically formed itself.  I was very gentle with the dough while shaping to avoid gas loss.  I was also amazed at the air bubbles on the surface of the dough ball and also on the finished shaped crust.

I baked the pizza at 425F actual oven temps (dial setting of 375F, darn stove!) anyhow it baked for 13 minutes.  I find that higher temps when using a pizza stone end with a pizza with a scorched underside and doughy upper crust.  I like the slower lower cooking.  I had an amazing crunch on the bottom of the crust and wonderfully airy bready mid-crumb and a light soft chewy upper crust layer.

Let's have a look shall we...

[TimEggers]

First the dough.  Shaped and on the peel...

[TimEggers]

Then I lightly coat the dough with Extra Virgin Olive Oil...

[TimEggers]

Next the homemade sauce...

[TimEggers]

Cheese and toppings...

Here it is a mixture of Kraft Shredded Mozzarella, Kraft 5 Cheese Italian cheese mix and pepperoni...

[TimEggers]

The finished pizza.  Baked at 425F for 13 minutes on a pizza stone with another stone on the rack directly above the pizza...

[pizzamaker123]

I really like this pizza
but can you explain how did you do it.....  I want to surprise my wife she always makes good pizzas but I think yours is the best I saw,,,,
thanks

[TimEggers]

I really like this pizza
but can you explain how did you do it.....  I want to surprise my wife she always makes good pizzas but I think yours is the best I saw,,,,
thanks

Are you referring to shaping or the recipe?  I have used Randy's American Recipe, which is a great recipe.  Start there.  As far as the shaping as long as the kneading is done right the dough will shape itself.  I knead in my Kitchen Aid mixer with the dough hook for about ten minutes on setting 4 (medium low).  I lay the dough ball out onto a floured counter top.  Then using my fingertips I gently shape the dough into a flatter more round shape.  When I have the dough flattened out to about 6-8 inches I carefully pick the dough up and hang it over my two fists.  I then stretch the dough by slowly pulling my fists apart and rotating the dough for even stretching.  This part takes practice, but is quite easy and very fun!  Most of all experiment and enjoy yourself.  The best sauce that my wife and me have every had was posted in this forum here:

http://www.pizzamaking.com/forum/index.php/topic,994.0.html

[pizzamaker123]

thanks man I am going to try it