dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Just step away for a few minutes and let the dough relax, then work it some more.Cool thanks for the info.. I don't have a pizza stone, pizza cooking supplies at all.. I just make the pizza's with whatever I have available. I would say your method is preferred but the cast iron skillet worked just as good. I've read several recipes on time/temp.... cooked sausage/uncooked sauage. I just choose the best idea's from all of them. the 375 at 50 minutes was perfect.
Also about the dough... If I had a roller or something I wouldn't have had to worry about the thick spots on the crust.. I tried with a cup but it didn't work out well. So when doing by hand its just hard to get the crust 100% perfect.. especially when a greased up pan tries to work against you most of the way LOL