1st Homemade Pizza in New Lodge Pan

[Rojo]

I made 2 Pizza crusts yesterday evening. Working the dough in my hands for over 10 minutes really builds the stretch needed to keep my crusts from tearing later.



Here is how I finish the pizza crusts, placing them in a glass bowl with a little really good olive oil to prevent sticking then one goes in the fridge while the other is left to proof overnight on the counter.



I mix the ingredients with this BBQ Mop Handle till combined before kneading.

14oz cool Water
1-1/2 tsp Salt
1/4 tsp Yeast
2 tbsp Olive oil
3-1/2 cups King Arthur Bread Flour

Add the first 4 ingredients to a large bowl and give a stir to mix. After add the flour on one side then using the back of a straight spoon, mop handle, or similar mix your crust scraping a bit of the sides as you go. Most of the flour will mix in, scrap off what doesn't. Scrap the dough onto a flour dusted bar top to knead.



Meet my Dough Scrapers, they are not just for applying "Bondo". They are used to scrap the bar up after kneading as well as rotate the crust as I knead to build the gluten needed for a good stretch.



I oiled the new pan with Avocado oil since I don't know how it will cook.



1st - 2nd - and 3rd stretching of the crust allowing 8-10 minutes for the Gluten to relax between stretching's.



Our favorite toppings the RED GOLD seasoned diced Tomato's this time after blending smooth I cooked it for 10 minutes simmering to reduce the water content. Sliced Purple Onion, Mushrooms, and lastly Prima Della Sandwich Pepperoni - sliced thick (1-1/2 setting on Walmart's slicer). The Cheese is Walmart's house brand Italian Shredded and Mozzarella Shredded.



Beginning with a lite coating of sauce, followed by the Onions & Mushrooms (canned Stems & Pieces - drained well), then the Italian cheese first then the Mozzarella before covering with the Pepperoni.



Into a 450 degree oven for 20-21 minutes. Now the next Pizza I will lower the rack a notch at a time till the crust gets the perfect outer crunch. This Pizza was Fantastic but the crust will improve with cooking lower on the rack. This pan cuts a full 5 minutes off the cooking time from my Skillet Pizzas.



First picture is right out of the oven and under the "Diamond Lights" in my homemade Range Hood. Second picture is on the bar cut, ready to eat.



This is the exact crust I get the super rise from in the skillet pizzas you can see I got as good a rise but 1/2 the thickness. Ordinarily I would have given this crust a 1 to 1-1/2 hour second rise, after stretching, before topping and baking but I was hungry, weak from catching Crappie at daylight, and rushed it a bit.



Nothing but Taco's Today, waded thru a pile of them to cull 18 for the ride home. BGBS in Licorice & Red Thunder did these in.