Pizza time!

Finished product first, as is tradition. Made my wife & sons a couple of cheese pizzas.

Started the dough 24hrs before I used it & stuffed it in the fridge to cold ferment overnight, I should have let it go longer/started it earlier, but it slipped my mind.

Make it round, try not to pinch/deflate the cornice (outer rim) when stretching the dough, doesn't have to be perfectly round, just has to be. I like to use parchment paper dusted with some flower to make launching & turning easier.

Add sauce; this was whole peeled tomatoes, herbs, garlic powder, onion powder, salt, sugar, olive oil, blended with a stick blender; I should really measure stuff, but I haven't this far so it's not likely

Shaker Parm - I don't always do this step, but I remembered this time! I prefer to use freshly grated Parm if I have it, I did not have it this time.

Mozz. I prefer low moisture mozz, pickings were slim at my local store, it worked out though. Also brushed a little olive oil on the cornice, as I'm cooking in a standard oven.

Preheat on convection at 550F/as hot as the mother can go for ~1hr. I have two pizza steels @ 12x15x1/2" thick that cover an entire rack. This was like half way through when I rotated it.

Pizza #1, cornice is a little light on this one

Decent leopard spotting though, I let it rest on a rack for a minute before cutting

Pie #2 - better color on the cornice, best pie of the night honestly

Pie #3, this one's for me, remember earlier when I said it didn't have to be perfectly round? I par cooked the mushrooms & green peppers & let them dry out a bit on a racked baking tray in the oven prior to using them as toppings, I also roughly minced some garlic & sprinkled it over top before cooking, could have added more honestly. This sauce I did not blend, I simply mashed the tomatoes a bit, either my oven isn't hot enough to handle a chunky sauce or I didn't give the steels enough time to recover between pies as the dough was a little soggy in places, doesn't matter still had pizza.

Cornice didn't puff up as much as last week, could be for a myriad of reasons, will continue to experiment, it's a hobby not a profession, I really like pizza.

Going to experiment with pizza on my Weber kettle in the near future, New Haven CT is known for its charcoal fired pizza, so I figure if it works for them it can work for me. Also have a propane grill that I'll try it on, the kitchen gets really hot when I'm making pizza, so I'm looking for summer alternatives (besides buying a pizza oven that is).

Pizza time. This is a fun gif, this is not really how I make pizza, also, Tobey has not returned my calls or letters, how can I make him pizza if he won't return my calls or letters?