Chau's formulation for pizza baked in the Blackstone Pizza Oven

I used Chau's formulation for his elusive yet “Perfect” pie.  I want to thank Chau again for his formulation with Buttered Flavored Crisco and egg whites. I really enjoyed this pizza.  The rim crust was sort of crispy and the rim crust had good oven spring.  The bottom crust was crispy enough for my tastes.  Chau's dough was very easy to open.

The mixer didn't want to mix this small amount of dough well.  I used the flat beater in two stages.  The spiral dough hook was tried but it didn't want to do much.  The dough was then strengthened using stretches and folds.  Chorizo meatballs were started yesterday and fried this morning.  I used Craig's Calabrian chili oil in the Chorizo meatballs.  The sauce was spread on first, then the sliced in half Chorizo meatballs were applied.  Next spring onions were sliced thin and applied with fresh cut basil strips.  Cheese was applied on top.  After the bake more fresh basil was cut onto the pizza.  The toppings went together well.

There appeared to be a little leapording going on but I don't know where that came from.  I dropped a few poppy seeds in the dough in the plastic container.  I didn't try to do that but that is what happened.

Norma