Ah, my pizza technique is improving. Managed to get the dough in some places as thin as a cracker. Didn’t proof it in the oven, definitely less air bubbles. Have to work on making a circle though. Topped with naturally raised ground beef, mushrooms, pesticide free yellow pepper, mushroom, pesticide free tomato, red onion, sorrel, freshly picked basil, dried oregano and stretchy mozzarella.
I love pizza but it’s too damned hot to turn on my oven. I want to learn to do it on the grill.
It was pretty warm the day I was baking as well. Yes, I should try the grill next time.
It’s a work in progress. I prefer crust on the edges. Each to their own. I like either thick or thin crust, I just want some consistency in whichever one I choose.