Same dough recipe as in this pie, http://www.pizzamaking.com/forum/index.php/topic,5570.0.html
Kneaded by hand to make just 1 dough, so the recipe was halved.
Used Polly-O Part-Skim Mozz.
I have to say, the cheese didn't melt that good. Kinda clumped and came off the pizza in chunks when I was eating it.
It certainly got hot enough as the top browned.
I cook the pizza on a 550deg stone preheated for an hour, and I also have a rack 8" above the pizza with a stone on it to help cook the top.
This pie had fresh onion, fresh garlic, and 7-11 tomatoes.
48 hr slow cold rise in the frig. Took dough out 1 hr before cooking
My 50lb bag of KA SIr Lancelot flour came in from Hillcrest Foods today. So I am going to start using that again.
$43.63 including shipping delivered to FL.
So that's $0.87/lb.
I pay $0.52/lb at the local grocery store for KA Bread Flour.
The extra couple cents per pizza is far worth it.