I bow to the pizza machers in this thread, who make such beautiful pizza. I doubt I'll ever get close to some of the pies pictured, but I'll keep plugging away, at least as long as the temperature remains cool enough to turn on the oven for an extended pre heat.
Two nights ago I started the master recipe for Artisan Pizza Dough (K.M. p 54). Never content with following a recipe exactly, when I divided the dough I wanted enough for a pizza bianca/focaccia and 2 pies. So instead of 360g dough balls, one was 540 grams, and two were approximately half of that. Last night, I used the doughs.
The pizza bianca was really good - I did spread a little sauce on half of it, to make pizza rosa; as can be seen, it practically disappears into the dough.
After the focaccia had baked, it was time for pizza. Oy. I have never seen my dough stretch to such thinness (like immediately), basically because I kind of have no idea what I'm doing...
Oh, it was tasty...I just have no idea what the hell happened to the cornicione! This pizza was practically Roman in its thinness.
