The pizza was baked 4:45 hrs. after the dough was stretched in the steel pan. I watered down November’s sauce a little and used 3.8 ounces of sauce on this attempt. The pizza after it was right out of the oven weighed 1 lb. 4.1 ounces, or 568 grams. It can been seen what scraps were leftover in the steel pan. I tried to weigh the scraps and they weighed 0.80 gram, but I will get more scraps out of the pan when I wipe it with paper towels. The thickness of the pizza can kind of be seen by the ruler.
This attempt was baked right about 500 degrees F on the bottom rack in my home oven. It took exactly 15 minutes to baked the pizza.
In my opinion the pizza was very tasty. I ate two slices. The caramelized edges were really good. I had a bottle of Hop Devil with the two slices.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.