Thank you for all these encouraging and supportive comments, it means a lot. I do feel my pizza dough technique has improved during the past few weeks.
For yesterday pies, I used 14” x ½” round stone to bake, where last week pies I used 13”x0.6” round stone. I like the 14” stone better, it allow me to do lager pies. The stone does get hotter, but it can be easily controlled by lowering the heat a bit when not baking (while preparing another pizza)
I apologize for not placing the photo in the right order. I made three pies in the following order,
1- 4 Mexican Cheese blend from Kroger, I used caned pizza tomato sauce (I took a short cut), the cheese melted too fast … My kid loved this one. I didn’t have time to take pictures of the bottom, my wife and kids took this one with them to her uncle.
2- Crumbled feta cheese from Sam’s, cherry tomato diced, black olive, capers, extra virgin olive oil, small fresh garlic crushed. Mixed all together. The feta is a dry feta. I need to use less olive oil next time. The bottom was too charred, I like it less charred. But I had no problem devouring it.
3- 4 Italian cheese blend from Kroger, Pepperoni and canned pizza sauce. I lowered the heat while preparing this pizza, than I tuned the heat back up after placing it on the stone. This was my favorite. I couldn’t resist devouring this too.
I gained 3 pounds form my yesterday pizza experience… back to dieting.
All pies baking time was between 4 to 5 minutes. I think the first one was less than 4.
Mainly, I wanted to test fast rise recipe again, using the lamp in the oven, really make a difference. I measured the dough temperature after one hour, it was 80 deg F.… Also, I wanted to record ingredients weight.
I made the entire pizza skin same thickness, where last week pies, I made the edges thicker. I think I like to have puffier edges.
