I made another pizza using Randy's PJ recipe
. No matter how much I mixed I couldn't quite get the dough to pass the Dough Doctor's elasticity test in my KA mixer. I let the dough cold ferment overnight in the fridge. I dressed it and baked it for supper pulling out around 2 or 2 1/2 hours before shaping the pizza. The dough stretched into shape very nicely.
For the sauce I used the pizza sauce recipe:
28 oz. 6 in 1 tomatoes with puree
1 clove garlic, minced
1 teaspoon dried oregano flakes
I put the garlic and oregano in a dish with a little water and microwaved them on 30% power for 2 minutes. Mixed everything together and topped the pizza. I'd say that I only used about 1/4 (or 1/5) of the recipe on my 14" pizza.
For the cheese I used about 80% Whole Milk Mozzarella, 10% Chedder, and 10% Provolone.
I baked the pizza on a screen (no stone) on the bottom rack of my gas oven for around 7 minutes. The top was just done, but the bottom of the pizza was blackened. I say "blackened" because it wasn't really burned, it didn't taste really burned. I've never had a pizza before that I was willing to eat with a blacked bottom crust, this pizza was still good enough to eat. I think I could have pulled it out of the oven a little sooner but not much. Next time I think I'll bake the pizza just a little higher in the oven.
I tell you what, with the sauce, cheese, and crust, this may have been one of the best pizza's I've ever had. Certainly the best homemade pizza I've ever had.
I'm going to attempt making pizza for my family this coming weekend. There will be 11 adults and 15 kids. 5 of the pizza's I'm making will be this recipe (the other 3 will be xPHmgr's Pizza Hut
pan pizza recipe). This should give me ample opportunity to perfect the baking time