TBH, it may actually be pretty much the same as making a bunch of dough and putting it in the fridge together, but I haven’t experimented with that yet. This week I plan to include some beer in the mix (reminds me, I have to start it tonight), so we’ll see how that goes.

Since I wrote that I’ve moved the stone up in the oven, and it is a little better, but still not amazingly better. I’ll have to try some more bread on it soon.

Pre-baking is the only way I’ve found to keep mozzerella gooey, but the ones I made this weekend have been a little… sloppier than usual. Whether this is because the stone is slightly lower than usual, or whether I didn’t put a baking tray above, I’m not completely sure.

Also, last thing I do differently, is make 2 batches of dough 3 days previous. Let one rise before refrigeration, and put one straight in the fridge. Combine and let come to room temp before making into bases.

And it’s not too hard to make them circular; one easy technique is to hold the dough up once it’s thin enough, and kind of feeding it through your thumbs (like a steering wheel). The weight of the dough will stretch it out, and you’ll be able to see where it’s getting thinner.

Oh yeah, my dough has olive-oil in it too, and it’s quite stretchy, so don’t worry about being a little rough.

It’s not thin crust, and its probably yuppy, but it is the best pizza I found in NYC (and that’s saying something).

BTW – you’re pizza’s look great, although I’m not too sure of the egg or tuna ones (some things just really don’t go with pizza or cheese). Nice job on the crust. I find using lots of flour while streching the dough helps create the nice crusty, chewy flat crust.

Va cici tu!