Well I had to take a break from making pizza for awhile as I have learned that indeed, my pizza obsession can and will make me fat ;-). Actually I think it's more of a lack of exercise thing but regardless, I'm back at it now. Also, being winter and cold outside makes preheating the oven for an hour much more tolerable than the hot days of summer.
My attempt dated 01.07.17 had me using a high gluten flour for the first time, buoyed by Floridian's dumpster dive discovery of the Bellissimo flour Tommy's uses. I bought it from our local Bulk Food Depot with the name, Sir Lancelot high gluten flour at 14% protein. That dough was so springy that it was nearly impossible to roll out. I dropped a couple F bombs I have to say and I almost gave up, I rolled non stop with my trusty marble rolling pin for over an hour. Whew!
At the behest of my partner, it was also the first time I topped the pizza with something other that just pep, so I threw on some Carfagna's mild Italian sausage and some mushrooms. I prefer just pep! It was the first time using Carfagna's deli counter pepperoni and oh my god, wow! If you are in, near or passing by Columbus, pick up some of their pepperoni. It baked up so crispy, I would have thought it was Ezzo. The guy at the counter and I conversed pep talk back and forth until a piece of pep he let me try got lodged in the back of my throat, ending an otherwise lovely chat. So I never got the clarification on what was the name of the pepperoni. I asked if it was Pavone and he said no.
As for my pie, my main sticking point, pardon the pun, was that my pizza got stuck on my peel pre launch. I don't know why because I topped it immediately, I even had the peel outside before topping to keep it cool. So in order for it to slide off I picked up the edges and sprinkled flour. It worked, it got the pizza to slide off the peel but Tommy's doesn't flour, semolina or cornmeal dust their dough. It messed up the bottom magic mojo a lot, and though I got some blisters, I just couldn't get passed the flour flavor.
Then I had the bubbles...I docked the dough so it must have been the high gluten flour. I grabbed my bubble popper and popped away but to no avail. It's interesting that when I first began making pizza, what a freak I'd turn into, and now? I just said to myself, "let 'em bubble." I snapped photos showing the bubble wreck but as the pizza was so hot I took a spatula and smoothed them all out, and that worked out really well. I just keep living and learning, and eating pizza and gaining weight but all with a smile on my face. Thanks Ryan!