^ i like stuffed crust with mozzarella, I almost never get it that way, but I want to try it at home. Perhaps tomorrow as it is pizza day tomorrow.

 

That is correct, I'm located in Orlando
Fresh mozzarella is the best & if you can find Olio Verde drizzle that on your pizza as well as grilled meats. Olio Verde is a delicious finishing oil that can be enjoyed on so many things. It's a bit spendy($50 +) for a 500ml bottle, it's worth the money if you can locate it. If you can't, I can help you all with getting you some. There is also a lemon flavored version which comes in a 375ml bottle, again great finishing oil. These are not to be heated up to cook with, just drizzled onto food or if you want to be super indulgent then dipping oil for bread.

 

I might drink that oil right from the bottle, lol. Sounds good !

Today is day two of using the new pizza oven, I'm going with more a thin-crust pizza, my son doesn't like too much crust, I do, but want to try a different style today, more like Roman or NY pizza crust compared to Neapolitan done before.

 

How do you get the dough down to what is going to be a thin crust?

 

It is all in the way you stretch it. For a Neapolitan pizza you squish the air towards the outer crust, flattening the center with a specific pushing motion with the hands, then stretching it to the size you want, leaving a puffy crust. For a Roman or NY style pizza with a thin crust I will use a rolling pin over the entire pizza so the crust won't be as puffy. Same dough , just different stretching process. Most top notch pizzaiolos will use a dough that is fermented 24 hours or more, I don't have that time, I make mine in morning and use it for dinner, maybe 6-8 hours max.

 

Do you start with a smaller piece of dough than you would when you make a regular pizza. My brain works in strange ways so I'm thinking if you stretch it out more won't it end up being a much larger circumference?

 

Kind of, we make personal pizzas at our place, around 12 inches in size. So a smaller dough ball stretched to 12 inches will be thinner crust yes. A larger dough ball stretched to 12 inches will be thicker crust.

I have to be very careful not to create holes in the crust if stretched too much, a leaky pizza creates havoc when launching it into the oven from the pizza peel. It has happened before and it isn't fun.

 

Good if you don't BURN it

 

Grilled cheese and bacon sammich

 

Second round with the new pizza oven, this is the best pizza we have ever made. We went with a thin crust, but I stuffed the crust with extra cheese. The odd shape is the stuffed crust design with triangle shaped corners. It was fantastic, no more experimenting we found our preferred recipe. Preheated the oven to 900 degrees so the base was perfectly cooked.