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Made two pies, one with Kalamata and Soprasetta, the other was Margharita. I mostly hand-stretch my dough, but I roll it a little bit because I have not perfected the tossing. Trick is to let it sit for about an hour before you do anything, and then let it sit for a minute more after you roll it, so you can stretch it out by hand some more. Keep it well floured so it does not stick.
Cooking on the stone. After about 30 - 60 seconds, the crust will set, and you can slide the parchement paper out from under. At this point, you can easily rotate the whole pizza a quarter turn, a few times to cook it evenly. I just use a regular flipper/spatula
Crust should be brown on top, and dark on the bottom. Cheese and sauce should be bubbling, starting to boil together. The first one was so good, I guess I forgot to get a picture of the finished Margharita Pie.
Location: Chapel Hill, NC, formerly NoVA and Phila
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How long do you heat up your oven for? I find that I need to bake my dough a bit first before adding the toppings or it doesn't get done enough. Yours look so good!
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