The Bisquick Pancake and Baking Mix pizza with the “goody bag” added, was made a little less than 4 ˝ hrs. after it was mixed. I wasn’t sure how long to let the dough ball ferment after I had balled it. The dough ball was easy to open, but almost too easy, because it stretched to more than 16" in a very short time. When I measured the skin on the peel, I thought now there is going to be problems, because it skin was more than 16" and my pizza stone is only 16". I don’t have a pizza screen bigger than 16". There was no snap back in the skin. Where ever I placed the skin it stayed the same size or wanted to get bigger. I still proceeded to dress the pie. It was dressed with my regular tomato sauce, a blend of 4 cheeses, (John Martin’s mozzarella, Provolone, Boar’s Head (Queso Blanco), and Buffalo Wing Cheddar cheese. Dietz and Watson Pepperoni was also placed on as a dressing, also. I knew when I went to slide the pie off the peel (18"), the pie wasn’t going to fit my pizza stone and as can be seen it did droop on two sides.
My oven light must have burned out between the last time I baked in the oven and today, but since the oven was too hot, I couldn’t change the oven light. This pie baked differently than all the other pies on this thread. It didn’t get a lot of oven spring.
After the pie was baked, the crust and rim seemed bready, but in a different way than I would think of a bready rim. It was still light and easy to chew, but different. The bottom crust looked finished to me, but it also was soft and not crisp, as was the rim also.
Pictures below..Sorry, I changed the settings on my camera to take these pictures and the pictures looked fine when I looked at them on the back of the camera, but when I uploaded them, now they look darker.