I think this De Lorenzo's/Robbinville
clone dough performed like it should. The dough ball was easy to
pound out and when stretching it out over the edge of my table it
opened very easily to 14”. I stretched the dough a little to 14”
and I think it would have torn if I had tried to toss or twirl it. I
don't know if I should have mixed the dough more. I wonder how easy
you dough was to press out and stretch over your workspace.
I think my problem when using the BS to
make this attempted De Lorenzo's clone pizza is I did not start the
bake hot enough. I loaded the pizza when the stone measure 534
degrees F. I was worried that the long bake would burn the bottom
crust at a higher heat. I also think I left too much bench flour on
the bottom skin, because the flour can been seen some on the bottom
crust. There was not any char on the top crust or bottom crust
either, but that might be remedied with a higher temperature to start
the bake. The pizza was very good though, even with the things that
went wrong in this attempt. The pizza was taken out of the oven and
oil was applied to the rim and also a little more cheese was applied
to the pizza after the first part of the bake.
Norma
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