(March 11, 2015 at 12:09 am)SnakeOilWarrior Wrote: Seriously though, what you were saying about the flat bread dough being too doughy... Next time try baking the dough as directed, for about half the directed time, before topping. The biggest issue to overcome when making pizza in a home oven is getting enough heat into the crust. All the normal baking pans, dishes, etc... are designed to limit the heat from the bottom. If you can get a real slate pizza slate and preheat it to around 500 deg. that will work too.
Yeah, what I did here was let the dough rise for about forty-five minutes (instead of the recommended 30) and then make it extra thin on the bottom. That way there's body enough to keep if from getting soggy under the toppings, and it's thin enough that the moisture is thoroughly removed.
But yeah, I need to get a pizza stone.
By the way, even at my age, cold pizza for breakfast rocks.
