Hi Auntie Leila! I tried this method out last night for supper. Doubled the recipe ... added about 5 cups of bread flour and 2/3 cup AP flour. I don't think my dough doubled, but it definitely rose and I ended up with too much for 2 pizzas. I think I should have made three pies because the crusts were huge. I have been using a stone and making multiple small pizzas but used a pan as you suggested this time. Can you explain your system for prepping the next pizza while the first is in the oven? Do you have two pans? In my case, I stretched out the second dough while the first was cooking but then, rather clumsily, tried to slide it onto my super hot pan as soon as the first came out of the oven. It worked out ok but I'm always trying to improve for next time...
Yes I have two pans! (Four actually, but they are differently made and I use the ones I like to make the pizza and the others to store/reheat it). The ones I like are thin, black, and have air holes. The ones I'm not as fond of are light aluminum and IMO won't get a good crust going
Hi Auntie Leila! I tried this method out last night for supper. Doubled the recipe ... added about 5 cups of bread flour and 2/3 cup AP flour. I don't think my dough doubled, but it definitely rose and I ended up with too much for 2 pizzas. I think I should have made three pies because the crusts were huge. I have been using a stone and making multiple small pizzas but used a pan as you suggested this time. Can you explain your system for prepping the next pizza while the first is in the oven? Do you have two pans? In my case, I stretched out the second dough while the first was cooking but then, rather clumsily, tried to slide it onto my super hot pan as soon as the first came out of the oven. It worked out ok but I'm always trying to improve for next time...
I forgot to say -- other than my own errors, this method was a win! Nice big air bubbles with a crispy, thin crust!
Yes I have two pans! (Four actually, but they are differently made and I use the ones I like to make the pizza and the others to store/reheat it). The ones I like are thin, black, and have air holes. The ones I'm not as fond of are light aluminum and IMO won't get a good crust going