thank you for the compliments. i`m getting married in 4 days and yet i am still more excited about my pizza last night!
i followed canada daves ny recipe, with the exception of using king arthur bread flour. and i sifted the flour. i rounded off to tenths of an ounce due to my scale. i used the lehmann calculator for 4 balls at 12ozs. due to the bread flour was probably why i had to add an extra oz. of flour towards the end of mixing, with a ka mixer. i put the dough balls directly into fridge on a 16" pizza tin on parchment covered with cling wrap. no noticeable rise day one, day two started to spread out some. day two and a half was when i got to cooking. let warm on counter, still on pan as it was put in fridge, for two hours. started preheating oven. then had to pick up a son. discovered balls touched each other and became siamese twins. making a delicate separation impossible. was forced to re-ball and let them sit for about 15 to 20 min. to hand stretch and spin skins. still quite recalsitrant. put skins on parchment covered in sprayed cling wrap to proof for about an hour. oven plenty pre heated by now. i did discover my oven never cycles set at 575deg. so what temp it acheived i don`t know, but seamed to cook same as usuall. except the stale bread taste of my last 400 pizza crusts. used parchment to prep and slide on stone in middle rack for about 3 min. then transfered to upper rack to color top. two peperonis for the kids and one spinach mushroom under the cheese(2 parts string cheese one part muenster) with roasted red pepper strips on top.
the crust....oh the crust.....the most delicate outer crunchy layer with melt in your mouth pillowy interior with no outsatandin flavor notes eg. sugary, salty, nothing but pure heaven.
my sauce was also simple but good, 28oz crushed tomatoes, dei frateli, (check spelling) couple cloves garlic, 1&1/4teaspoons paul prudomes herb pizza seasoning one tea. hot paul prudomes. couple spashes of rice wine vinegar and a couple pinches brown sugar.
i hope i can achieve consistency with this, because i was thrilled! thanks to all of you!