I made pizzas again tonight, again using "pizzaisgood's" recipe:
http://www.pizzamaking.com/forum/index.php/topic,6054.0.html I use Gold Medal "better for bread" flour, and a cheap Wal-Mart honey. This time, I made the dough on Thursday, and gave it a 2 day proof in the fridge. I made a margherita pizza, and one with an olive oil, garlic, and herb sauce. To this one I added chicken, chopped sun-dried tomatoes and sliced garlic (that had been marinated overnight in olive oil, salt, pepper, and balsamic vinegar), fresh mushrooms, and mozzarella. Thanks again- since coming across this website, I've made the best pizzas I've made in 15+ years! Also, to whomever it was that suggested sanding the wooden peel to make it smoother, and thereby enabling pizzas to slide off of it easier- thanks! I sanded mine with a palm sander using extra fine grit sandpaper. It really made a difference!
