Sorry, no pictures
I wish I had the money to splurge on a digital camera!! I suppose I could use my regular camera, but it usually takes me months to develop the pics
Maybe I'll see if one of my neighbors can lend me a digicam next time.
What was the temp of the dough coming out? you ask. Good question--I have no clue
I also don't have a thermometer! Actually, in contrast to you, giotto, the weather around here has gotten drastically *colder*, not hotter. Like I said--I'm probably flying in the face of whatever science there is, but for whatever reason, it worked.
Just realized that there's a couple of things I should mention about how I cooked my pizza, for anyone who's going to attempt my recipe:
--I preheated my oven about 30-40 minutes, and prior to that, I took the dough out of the fridge and left it out for about an hour, hour and a half. This was long enough for it to warm up a bit, but not completely to room temp. I also took my fist and gently pushed down on the dough while it was inside the cookie tin just to get some of the air out of it.
For those without cookie tins, I don't know how well this all will work; I'll be interested in the result.
-- I docked the dough pretty thoroughly with a fork to eliminate bubbles, and used flour to keep it from sticking to the peel. I put the dough into the oven bare, with nothing on it, for a couple of minutes just to firm up the bottom of the crust a bit; then removed it, put the sauce and cheese on, and back into the oven.
--My aim in cooking was to get the crust slightly browned on the bottom, with cheese melted and bubbling well, but not browned on top. Depending on how you like your crust/cheese, you might want to keep a close eye on things to make sure you get your desired result. I sort of wing it (open the oven door to let some heat escape if I feel the cheese is cooking too fast in relation to the crust, or turn the broiler on quickly if I feel the cheese isn't cooking fast enough in relation to the crust). I don't think I'll ever have a set formula for this stage
I don't think I'd want one, either...this part I really love just being artistic, using my gut feeling, and seeing how it turns out, warts and all