Ive found an easy way to transfer the dough to the screen, use a larger pan upside down flour it liberally, stretch or roll your dough on it then oil and place the screen on top, turn both over and peel the bigger tray slowly off the dough then stretch the dough to the edges of the screen, once on the screen don't press down let it raise on the screen
Here you go. I can't take credit for this. My wife made it. She makes her dough with beer. She used my SMaSH Marris Otter and Target. Nice to have beer on tap. She used to open a can to get a few ounces.
Made a Iron skillet pan pizza this weekend, it was awesome, the dough rose to the top of the skillet making an inch and a half bread crust, I could only eat half so I had the rest the next day for lunch, found the recipe on the Internet Ill be doing this again soon for sure http://slice.seriouseats.com/archiv...iest-pizza-no-knead-no-stretch-pan-pizza.html
I wasn't busy today, had the day off so I started making pizza flour up batch by batch, I mix allot of different stuff in my crust so I just added it all including the yeast then sealed it with my food saver in separate bags now all you need to add is water, then I put 3 in bowls to rise for the day after thanks giving then sealed again and put in the keezer for a week, each one of those will make an 18" pizza should be good
A couple years ago I became obsessed with making Chicago deep dish pizza, probably because I can't get it around here. I haven't made one recently, but here's a pic of an early attempt that turned out pretty good. Normally I don't use diced tomatoes, I make the sauce from crushed tomatoes. I make mine in a cast iron skillet. From the ground up you have crust, shredded mozzarella, sliced provolone, pepperoni, Italian sausage, sauce, and grated Parmesan. Chicago deep-dish haters: I like good NY pizza too, which is something else I can't find down here. I haven't figured that one out yet, but when I decide to work on it I'm buying a pizza steel.
Speaking of a pizza steel: have any of you guys used one? If so what how'd it work? http://www.homedepot.com/p/pizzacra...MGlOK7nh5TD9GmTO3CslKBoCU27w_wcB&gclsrc=aw.ds
Ive used allot of different pans, I have a well made aluminum pan now that is too thick and doesn't brown very well even on the bottom shelve at 550f it doesn't brown like it should so that should work if you heat it up ahead and transfer the pizza to it which is the hard part, Ive got a large stainless pizza peel that helps but its still hard with the crust moist like I like it
I just vacuum sealed a bunch of ingredients, a package of bacon with made large bits, a pound of hamburger, a pound of sausage, 3 different bell peppers red, yellow, orange, a package of mushrooms. 2 yellow onions and sliced black olives, all in portions that you would add to one pizza, my house smells good now its beer time
I guess i didn't answer this, I have an 16" stainless pizza steal with a 2 foot handle, I will say that that my dough is rather wet and I cant use it like normal but its rather big but comes in handy when using my pizza screens in a 550 oven,
funny I was drinking when I posted that I meant pizza peel lol https://www.amazon.com/gp/product/B001PHMT0G/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
Ozarks you need to try a sour dough pizza base if you haven't already. I used to make my own sour dough bread and used this as a base for pizza. Mix in some chia seeds into dough and it will be a cruchiest base ever with that sour dough tang.
My latest dough is soured, and its been in the fridge for a week and I have 70 OZ of dough to play with I think Ill save a starter for the next batch
