Today’s pepperoni, bacon and mushroom pizza using sourdough pizza dough that had been in the fridge. The label said to let it rise 15 minutes outside the fridge. I shaped the pizza and let it rise 15 minutes or so as the oven was preheating. The dough might have benefited from 15 minutes rest at room temp before shaping and then another 15 minute rise, or maybe shaping and a 30 minute rise after that.
I stretched the dough thinner today. Decided to place most of the cheese on the dough first, then dabs of Rao’s pizza sauce on the cheese, then very thinly sliced mushrooms and crumbled bacon, topped with a little more cheese, then the cup and char pepperoni and oregano.
450⁰ F Convection on for 15 minutes. I didn’t go higher because the dough came with a label suggesting 450.
I liked the crust. It has a good amount of chew and some crispy parts, although it was a little raw/ wet/ not risen at the centre. Still crispy on the bottom.
I’ll try a hotter oven next time when I make my own dough.
