I wanted a pie for Memorial Day. So, I made the dough Friday afternoon and let it sleep in the fridge for three days. The procedure was the same as the last pie I posted here. I decided to do a pepperoni pizza for the first time. I'm not big on pepperoni, but this was the best tasting pie I have made to date. I think the reason was the sauce. I had been scouring the forum when I came upon a thread that had pics of Classico sauces, crushed tomatoes, and peeled tomatoes. I really like their pasta sauces, so I found some crushed tomatoes at Walmart. I was surprised at how nice the flavor was. It was better than any other brands I have tried. I did doctor it up with oregano, basil, garlic powder, onion powder, and black pepper. I did something different this time. I heated up two tablespoons olive oil and let the ingredients bloom in the warm oil for a while before adding the oil and spices to the sauce. It really intensified the flavors. I also microwaved the pepperoni for 30 seconds to release some of the oil. I got rid of a lot of oil, but there was till plenty left as you can tell by the pics.
The dough ball had a big gas bubble in the center. I popped it as you can tell by the pic. The dough was easy to stretch and still had a lot of bubbles. I did not cheat this time and assembled the pie directly on the peel. I had no problem getting it onto the stone. Before I put the skin in the oven I ran the broiler for 15 minutes to heat up the stone more then usual. The pie cooked quicker than my last ones. I pulled it out after 5 minutes. I liked the crust. It was crispy on the bottom, and was light and chewy. The cornicione was light and very crispy. It even had some wonderful spiderwebbing that seems to be the Holy Grail to some pizza lovers.
I think I may just stick to this procedure for my Ny styles from now on. I get a great crust and good results from the home oven. I just want to thank Peter for all his help. Of course I want to thank everyone else who has helped me. I really want to thank everyone here for sharing their insights and sharing of all kinds of styles of pies. I will never be done learning, and will enjoy reading and looking at all of your results in getting to pie heaven.
My next posting will be in cracker crusts. I've been thinking about trying something different, I will post pics and procedures. Hope you all have a great holiday. Remember our hero's overseas and at home.