Not my normal pie, but I finally found something closer to what I like. I think Eliminating the par bake will help me achieve the results I want, however, the sauce I used on one of the pies is to hard to apply on raw dough so I decided to par bake at 500 for 10 min.
One is Pepperoni, Mozz, Cheddar and My home made redsauce
I dont like cooking my sauce, so the Pizza was cooked for 8 minutes, and then the sauce was applied and then went back in the oven o finish cooking
The other is a pulled pork pizza using some of the left overs from yesterdays smoke session.
Base is my White Sauce
Quick Question. I recently switched to using Butter Flavored Crisco and I noticed my dough shrinks quite a bit now. I did 3 pizzas with Crisco and 1 with oil and the Crisco pizzas all shrunk a lot more than in Oil. Is this normal?