A tip o' the hat to Richard Chrz for his recent pizza posts. I tried Tony's recipe and had good results using one Baking Steel in the center of the oven 'cause I only have one steel. The crust came out a bit on the chewy side of crisp, but was very tasty after ~ 48 hrs in the refrigerator. I was a bit nervous checking it from time to time because there didn't seem to be any rise. Other refrigerated doughs do rise for me. However, it did rise a lot once it started to warn up.
My wife prefers a very thin crust while I prefer a NY style crust. So after stretching hers, I used a rolling pin to get it as thin as possible and she really liked the results. For mine, I just stretched it until it was as thin I I thought it should go while trying to make sure there was a small cornicione. (If ya get a big cornicione, it's time to break out the butter and eat it like warm bread fresh from the oven...)
Here's what I did. Set oven to 550° about an hour before cookin' time, (Baking Steel read 585° just before I placed the first pie on it.). Loaded pizza in oven and rotated a bit every two minutes or so. I pulled it when I thought it was ready with dark brown spots on the bottom of the crust. Second pie was then stretched and dressed while the steel came back up to temp. I then baked the second pie the same way, but it took a bit longer, (didn't really time either).
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My wife prefers a very thin crust while I prefer a NY style crust. So after stretching hers, I used a rolling pin to get it as thin as possible and she really liked the results. For mine, I just stretched it until it was as thin I I thought it should go while trying to make sure there was a small cornicione. (If ya get a big cornicione, it's time to break out the butter and eat it like warm bread fresh from the oven...)
Here's what I did. Set oven to 550° about an hour before cookin' time, (Baking Steel read 585° just before I placed the first pie on it.). Loaded pizza in oven and rotated a bit every two minutes or so. I pulled it when I thought it was ready with dark brown spots on the bottom of the crust. Second pie was then stretched and dressed while the steel came back up to temp. I then baked the second pie the same way, but it took a bit longer, (didn't really time either).
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