A problem I have had in the past with Publix's dough is getting it to stretch thin without bouncing back to a thicker, ball-shape (this could just be because I am using cheap dough from Publix but I have been too lazy to make my own recently). One possible solution I have read is letting the dough get to room temperature before stretching. As soon as I got home from Publix I cut the dough in half and left it out to rise and warm. However, I was only able to wait an hour and a half before I was too hungry to wait any longer and the dough was still cool. My room temperature experiment will have to wait til next time. I stretched the dough as well as I could, rolled it out, and added the toppings. On one I spread wing sauce, cheddar cheese, and cubed chicken. On the other was store-bought pizza sauce, mozzarella, oregano, and basil.
|These were the best looking pies I have stretched but I know I can do better.|
I used my standard pizza setup and got the egg up to 600º. I threw one pizza on at a time for about 12 minutes each. I started the za's on parchment paper and moved them directly to pizza stone to crisp the crust. I kept an eye on the pizzas through the top of the egg.
|Keeping an eye on the buffalo chicken pizza.|
The pizzas were good as normal but these had their issues. In the process of rolling these pizzas out, I used all purpose flour to avoid sticking. However when I went to cook these they did not brown as expected due to the flour on the crust. Also the crust had a flour taste when eating. I also got a bit excited and did not let the crust get as crisp as I usually do. My timing was consistent with past cooks but I think the extra flour contributed to this issue. Besides for this, the pizza was good, not my best, but good.
|I drizzled some ranch on the buffalo pizza. mmmmmmmm|
|Not the best crust.|
|I am going to have to up my game for the next pizza cook.|
Bonus picture of where I spent the weekend, be jealous.