With the intention of creating a slightly larger and thicker pizza, I increased the amount of dough(using our favorite grocery store pizza dough, Primo Taglio) by about 30% to see what would happen.
I did this by taking 4 doughballs, and divided one into 3 equal section then lightly kneaded each of the 3 small sections into the other 3 doughballs. Pizza was topped with homemade sauce, provolone triangles, part skim mozz, and pepperoni, of course. The pizza when topped was 15-ish inches in diameter.
I only snapped a few pics, but the result was successful and most satisfying. The pizza was cooked on the Blackstone pizza oven at 700-725 degrees for about 4 minutes.
The outer edges had lots of bubbles rising as the pie cooked!
Just out of the Blackstone:
Sliced:
Close up:
Thanks for looking!
I did this by taking 4 doughballs, and divided one into 3 equal section then lightly kneaded each of the 3 small sections into the other 3 doughballs. Pizza was topped with homemade sauce, provolone triangles, part skim mozz, and pepperoni, of course. The pizza when topped was 15-ish inches in diameter.
I only snapped a few pics, but the result was successful and most satisfying. The pizza was cooked on the Blackstone pizza oven at 700-725 degrees for about 4 minutes.
The outer edges had lots of bubbles rising as the pie cooked!
Just out of the Blackstone:
Sliced:
Close up:
Thanks for looking!
