I didn't make much pizza this summer, as I was often away at baseball tournaments on Friday nights. Though not many in number, I did have one 'finally perfect' result. I can't offer much that I did differently, as I used my go-to crust recipe, and used the pizza steel and the most successful baking method I had found previously.
What was different was that I had to restart the dough, so it was newly mixed and only had 2 or 3 days in the bucket in the refrigerator before I used it. It seemed a bit dryer, and very elastic -- almost rubbery. It fought back when I tried to spread it, so I had to spread, and let it rest, spread more, and let it rest again, before being able to spread it as large as I wanted it. So, it took, both, more work and more time, than I'm used to.
But, BAM!


I am very much out of the pizza baking mode. I will have to dive back in, though, as our yearly cross-country team pizza feed is coming up!!
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JC pizzahappy · 541 weeks ago
It looks worth the effort to me. :)
Patricia · 541 weeks ago
Afters of reading about your effort to make the perfect pizza... and then of course the whole ordeal with your ovens...
I'm glad you found a pizza crust that was perfect, though, difficult.
Nothing comes easy does it?
I'm sure you'll be back into the swing of things by the time the annual pizza feed is here!
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