No matter what I try my dough ends up soaking up all of the peanut oil in the pan and the dough is perfect around the edges, but moist and sticky in the middle of the pan with no browning or crispiness.
From what I've read, I should have a third of the oil remaining in the pan...not for me. I put the oil in the pan, let the dough rise in the pan twice and when the pizza is cooked the oil is gone. The dough sucks it all up.
I baked at 475 degrees and put the blue steel pan right on top of a line of fire bricks that I use in the bottom rack of my oven for baking sourdough bread and Neopolitan pizzas.
I grew up in NE PA and love Victory Pig style pizza. When my mom died we ordered over 100 cuts from Ceccoli's (same family, same recipe, as VP, but made in the Parsons section of WB) for the wake. My family obsesses over pizza at family reunions, and I would love to be able to duplicate this recipe at gome.
I also live in Vietnam right now, so can't just drive to WB or Victory Pig to pick up 60 cuts for a party, so any suggestions you can give me are greatly appreciated.