Had a great pizza party Saturday Night. We did six Pies. Thanks to Pete-zza for the great advice. They were 12" pies. The Flour was all trumps non bromated flour. Three of the doughs were made Thursday and after the guest list expanded a bit I made as second batch of three Friday night. I sat the dough out Saturday morning about 11:00 AM and used them at 6:00 PM. The cheese was Grands 50/50 mozz/prov and the peperoni was EZZO ordered from PA macaroni CO. I have two stones with one on the next to bottom rack and the other high close to the broiler. I started each pie on a screen for 6 min at 550 then removed the screen and moved to the upper stone for another 6. First pie was no coating on the crust, second was Olive Oil, third was Butter, and the rest was Olive oil. Guests concluded that the butter tasted nice, but the OO provided better texture. I started using 4% Bakers dry milk and it made an improvement in bottom browning as well. Excellent experience and all the guests were blown away. The sauce was 6-in-one with basil, oregano, OO, crushed fennel seed, garlic powder, onion powder, sugar, and salt, and I do not cook the sauce before it goes on.
