Making Pizza at Home/Homemade Pizza

[lindag]

23 minutes ago, ElsieD said:

Thank you.  If I can bother you again, can you give me the measurement of yours, including and excluding the rim?  I want to make sure I order the right size.  My stone is 11.5" wide, 12" with the rim.

No bother at all.  11" inside measure, 11-3/4" outside meas.

[ElsieD]

21 minutes ago, lindag said:

No bother at all.  11" inside measure, 11-3/4" outside meas.

That size doesn't show in your link.  Did you get yours from Amazon?

[lindag]

35 minutes ago, ElsieD said:

That size doesn't show in your link.  Did you get yours from Amazon?

Yes.  Although they call it 12 inches.  It's slightly under so it would fit a 12" opening.

[weinoo]

Last night, I tried something I've never tried before:

 

 

Pan pizza - with a dough from Ken Forkish (overnight pizza dough).  I didn't quite get the stretch I wanted; his recipe called for a 9" cast-iron - this is a larger pan, but the closest I had.

It was very good, topped with smushed Bianco tomatoes, some shredded mozzarella, and Parmesan. (Here's a tip - don't touch the pan).

 

Also did another flatbread at the same time, in a sheet pan, in order to stretch it further and make it thinner. Didn't use any mozzarella on the rectangular one, just tomatoes, oregano, and some Parmesan.

 

 

Not bad...

 

 

Edited January 22 by weinoo (log)

[Margaret Pilgrim]

Impromptu pizza channeling an old order-in pie: hamburger, red onion and olives.    In standard oven at 450F.    Not bad.