Well, maybe not totally, but she is dependable!
How-bow-chew? Made any pizza lately?
I've been making a pizza every Saturday and Sunday (can't do it everyday or I'll get fat!), but I'm not a "natural cook" and so far, none of my DS pizzas has been worth photographing and posting.
One problem is that brick cheese is not available in NYC, so I'm trying other combos to come up with something I like. But my main problem is what kind and how much oil to use and how long to bake and at what temperature to get a crispy bottom crust without the edge-cheese sticking to the pan sides. Last night, I tried applying a liberal amount of canola oil with a paintbrush, par-baking the dough for 3 minutes at 500 degrees, then "painting" more canola oil on the sides before putting the white cheddar around the edges. I baked the pie at 500 (or was it 550?) degrees for 12 more minutes. The end result was a pie with a soggy, not crispy bottom and on two sides, the cheese had "slopped over" the crust and there was no crust at all. On the other two sides, I got a crispy crust.
Also, I've been baking on a pizza stone, but Buddy's and others use a conveyor oven, so maybe I should bake on a rack, instead of a stone?
I'm using Better for Bread flower in the "standard" 100%-75% flour-water ratio that seems to be giving good results.
So any advice anyone cares to offer about what oil and how much to use in the pan, how to apply the oil, baking temperatures and times, whether I should put the pan on a pizza stone or on the oven shelf, would be greatly appreciated.