late last night i decided it would be fun to experiment in the oven a little ...
i let it come up to temp, and then i let it sit there for 20-25 more mins assuming the stone would retain more heat to transfer to the dough ...
i made it really thin, too thin as it turns out ...
i'm mostly sacrificing some cheese just to use up this crappy store-bought sauce and the 5-min artisan dough we'd made earlier in the week ...
i don't bake, have never baked, and know NOThING of it - truth be told ...
D just pretty much bossed me around while I struggled w/ dough sticking to my fingers, LOL.
couple shreds of hard parm ...
trying much less cheese, after seeing people using much less than I'd like to imagine is right ...
this pizza doesn't really get eaten ... it's stuck to screen ... i had the cheese connected to the 'roni and decided to try another ...
used the rest of the dough on this one, and left it thick, like 3/8", and i put more cheese on it since i knew the crust would have to bake for a long time ...
i decided to try some fine corn meal in hopes of being able to slide it off the peel ...
this pizza wasn't awesome either, the dough was moist and just barely cooked enough ...
Danielle's pizzas that we posted here years ago were definitely better than mine (she bakes), rolling pins and all ...
still, i'll just leave these here to document my earliest attempts ...
making pizza is giving me just the kind of challenge I enjoy ...
