The lemon starter dough gave me a lot of problems. It probably wasn't the dough itself, but the way I managed the dough, how I didn't let the dough ball warm up enough, and I probably should not have done the reball.
I had a lot of errands to do today. After doing other errands, I picked up some groceries and went home to put them away. I should have taken the dough ball out of the refrigerator to warm up. I was in a hurry to put the groceries away and go to visit my mother. I got home later than I wanted, and then took the dough ball out and put it into the oven with the oven light on. I only waited about 45 minutes and then tried to open the dough ball with oil. The dough fought me every stretch of the way. It was so elastic and wanted to shrink back with each press. The dough in the pan was then put into the oven with aluminum foil over the dough. I tried different times to press out the dough, but it didn't want to cooperate. To further complicate matters I put too much oil in the pan and the dough just slid around. The dough tore in many places. I also got oregano on the dough I pinched the torn dough together. That wasn't an easy feat because of the oil on the dough. The dough was finally proofed in the oven for ½ hr. because I was getting sick of playing around with trying to stretch the dough.
I decided I never would get the dough stretched out in the whole pan right.
The dough was par-baked, and then taken out of the pan to sit a little. The pizza then was dressed and put back into the oven.
As can be seen the one end of the Sicilian pizza got burnt from the sauce and cheese melting over the side of the crust. There was nothing I could do about that.
The final pizza might not look the best, but the taste of the crust was very good.
Thanks Craig for the lemons!