Hits: This one crisped up better than the first, probably because I transferred it to a pre-heated pizza stone after a few minutes (easier said than done). Also, pesto is just delicious on a pizza.
Misses: The T.J.'s Canadian bacon turned out to be a thicker cut than you normally want on a pizza, but it still tasted great. After awkwardly transferring the pizza from a metal pan to the pre-heated pizza stone, I accidentally turned my oven off for the remaining baking time. That made the pizza crust a little on the chewy side.
Next, I'm going to try making my own dough using my Kitchen Aid mixer. Oh, and I think I need a metal pizza peel.
Other things I've gleaned from the web recently:
- Place pizza on lowest rack in oven.
- Go easy on the sauce... less is more.
- Don't cover the entire pizza with cheese... always make sure you can see through to the bottom so you don't create a seal.
- Use bread flour (King Arthur's Sir Lancelot is preferred by some) instead of all-purpose flour
- Heat up your pizza stone for about an hour before baking pizza.
- If you're rolling out your pizza, don't flatten the edges.
- A little sugar or honey helps activate your yeast.
In the slick and instructive category, you have Tyler Florence.
Tyler Florence Making Pizza Dough
Tyler Florence Making Mushroom Pizza