Z, nice job on the onion/pepper pie. I think that's your best to date.
Thanks. That was a great pizza. I really scored points with the wifey on that one. BTW: I was worried about the water content of the toppings so I roasted them on a pan while the stone heated up. It was so much better than the normal soupy return I usually get.
Was this an hour pre-heat? A 506 stone after an hour pre-heat is not a good sign. It's fairly rare that a 550 dial temp oven misses the mark by that much. Hopefully another half hour will drive up the temp considerably more.
Okay, I'll admit I'm stupid.
The one hour is while the oven is pre-heating as well. I think you are right about the extra 1/2 hour. It seems as if the pizzas get better towards the end of the baking session. I think I'll just put the stone in. Turn on the oven. When the pre-heat light goes off then I'll take a reading. If it's not up to par I'll wait a 1/2 hour more.
Have you tried the sacrificial dough ball stretch practice that we talked about? It looks like your stretching skills are improving, but I think you still have a ways to go. Are the dough balls perfectly round coming out of the container? If they aren't then perhaps you need to oil the container a bit more so the dough doesn't get mangled and/or use a different container.
Yes. In fact I was going all out tossing the dough up in the air and enjoying the cook even though I'm sure I looked like an idiot. One thing that I didn't do is separate the balls before the cold fermentation. It was all together in one big ball. I did oil the container with olive oil. I used about a tablespoon. I'll be searching for some smaller containers to separated the dough balls into.
I noticed that the dough contracts when I stretch it out as well. Why does it do that? I would get the dough stretched out beautifully then it would contract. I'd have to stretch it out again. Is this due to not letting it sit out at room temperature long enough?
Are you storing the dough balls in the closed containers until they are ready to stretch? The first photo looks like the dough had air contact and might have skinned over.
I didn't put the lid on tightly as I thought it was supposed to release some gas as it got bigger. So I should keep the lid on tightly while in the fridge?
Were these stretched to 14"? I think it's time to decrease your dough ball size and to stretch your dough further. You should also focus on pressing out a smaller rim during the stretch.
No they were around 12" dia by the time I cooked them. The dough kept contracting. To be honest around 12" is about the limit of my peel. I have to upgrade in that area. I understand what you are saying about the rim. It was ridiculous how it puffed up.
What was the bake time for these?
I didn't time them. Sorry, I'll have to remember to do that next time. If I had to guess I'd say around 6~8 minutes.
Btw, for the style you're making, you don't want to cook the sauce. Nor do you want lemon juice, dried basil or thyme. At it's simplest, sauce should be uncooked tomatoes, salt, and sugar. You can sprinkle the oregano on the pizza or add it to the sauce. That's it.
Thanks for the tip. This was actually my first attempt at making a sauce. I will try as you say on the next batch.
Scott, I really appreciate you taking the time from your weekend to help me out. I feel as if I've made major strides with this last cooking session. I know I need serious help to improve. I'm sure with your suggestions and guidance I'll get better.