Pizza III: Revenge of the Crust
by Cory on February 2, 2020 1:11 AM
I made a third pizza to share with a friend. I also ordered a pizza stone and peel yesterday but they won't come until next week. In the meantime, I used the biggest dough ball to see if I could get more volume (I didn't measure using a scale like the recipe recommends when cutting it into pieces).
Even this one was still not enough dough. And the best parts of this pizza were where the dough was thickest. I might just skip straight to cutting it only into 2 pieces and see if that works.
As expected the bottom wasn't crisp but was still thoroughly cooked. I had this one a plate for a few hours at room temperature, so it was the first time I ate it cold. It was a bit soggy, but not gross (the soft crumb didn't help though). Surprisingly, it acts like a new york pizza no matter what temperature.
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