So i was making my pizza happily on a sunday.
My oven was heating and i thought it was nearly ready so i started to dress the base on my floured peel. Following varasano's spreadsheet i had prepared my dough earlier in the day, it was very wet (c 61%) and i was using a good bit of bench flour to keep it from sticking during tossing. I topped it with cirio tomatoes, basil and pregrated mozz (the store was out of fresh when i went) and some mushrooms.
When i check the oven i realise it is only at 450F not 550F as i had thought. Uh-oh.
I decide to wait.
When i return to the peel, whaddyaknow, the pizza is stuck to the peel. I lift and blow, one half rise but the other is stuck.
I decide to slide it off the peel - MISTAKE - it does not come off smoothly and end up in a sorry state on the counter.
Damn - what now?
It is too stretched to fit on the peel, so i fold over the edges. Then i think damn i will just fold it all up.
So back onto the peel it goes and into the oven.
Ten minutes later i am eating an awesome stromboli/calzone. It is so good i think i may have an accident like this again sometime soon.
Anyway the point is i wasn't too sure how the normal topping and so on would work in the closed situation, but it has turned out pretty good.
