I’d bake it as a boule or something rather than tossing!
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Could work in a tiny bit more water and make focaccia or ciabatta rolls!
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Galbani is the only other whole milk moz Safeway stocks. Think I’ll go with that next time.
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I’ve never seen Tillamook whole milk mozz, though I can get (and like) many of their other cheeses. Was it pre-shredded or sliced, or a block?
Block.
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Hm. Well, could have been overcooking, as Shelly mentioned, or maybe just a characteristic of that particular cheese. Every brand is a little different.
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Clueless!
My yeast is dead, but this pizza still came out pretty good. With leeks, morel mushrooms, green olives and a parmesan bechamel sauce.
I need to turn it halfway through baking, I see.
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Success!! I finally dialed in my NY Style Pizza for Sunshine. I figured out which rack to place the pizza on (for proper browning) and how much time to cook it. I definitely need to give credit to Adam Ragusea (youtube) for his (NY Style) pizza dough recipe. Sunshine wanted mushrooms on this attempt, so I sauteed them lightly in olive oil, before putting them on the pizza. I also coated the outer crust with olive oil and garlic powder.
And yes, I did serve this pizza on paper plates with a diet coke (just like when Sunshine lived in New York).
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My daughter (GF) uses that LoopyWhisk website for a lot of her inspirations.
Your pizza and dough look really good, how was the dough texture?
Also, the processing seems a lot more like regular dough and much easier vs. the gloppy mess that the KA GF Pizza flour makes (we’ve discussed this one - it has the “GF Wheat Starch” ingredient that you can’t use).
Upthread I discussed the edge crust not browning much on the GF pizza doughs (compared to regular wheat flours) and want to try an egg wash around the perimeter on my next try.
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I wouldn’t sneer at your poofy edges - I’d eat them dipped in garlic butter once I’d munched the slice down that far.
But if you to want to reduce it a bit, just go like you did before, and where you stopped after getting it stretched to your desired diameter, then use your fingertips to tamp down the inner diameter of the edge another half inch or so.
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It’s not a NY slice if it’s not on paper! 
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Yes… my girlfriend is having the leftovers for lunch, today. I’ll reheat it, serve on another paper plate and pour her a diet coke.
It will be just like she is back in NY, except it is quite a bit warmer here (right now) than New York is.
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The dough definitely felt like dough rather than batter, and the finished texture was really good. The bubbles were smaller than you’d expect relative to a (wheat-based) Sicilian, but it was close. My husband, who is pretty skeptical of GF baking, ate his entire portion - that’s saying something! The recipe in the book is quite different than the one on her blog. If your daughter doesn’t have the cookbook, PM or email me and I’ll send it.
You’re right that the crust didn’t brown much here either. I might try brushing or spraying it with oil next time. I’m super skeptical of egg in (or on) pizza dough because of the horrible Bob’s experience!
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One More Q…
Every dough recipe I have seen is for two to four pizzas! As I am now
experimenting with them, I only want to make one at a time.
I have a small bowl (3qt) for my KA mixer… is there a reason I shouldn’t scale back the recipes for a single pizza?
No, no worries about scaling down to one pizza’s worth, other than a potentially quicker bulk ferment (due to lower overall dough mass).
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yeah. that’s a problem.
the water is based on KA Bread Flour and Bob’s Red Mill Semolina -
others may vary a bit…
based on long time ago Jamie Oliver recipe…
115g semolina + 165g bread flour
pinch of salt
1 teaspoon dry active yeast
blend, then add
148g water
(optional 1 tablespoon olive oil)
watch as it comes together in the mixer - 3-4 minutes it should be pulling away from the sides. depending on humidity/etc. I sometimes have to add 1-2 tablespoon of flour, but one at a time…
mix fifteen minutes; remove, oil bowl, back in bowl, cover, allow to rise.
Both Jim Lahey’s thin-crust, no-knead pizza dough recipe and Serious Eat’s pan pizza dough recipe easily scale down to 1 pizza, and no need to break out the stand mixer. All mixing can be done by hand. No kneading, either, as in both cases, time is your friend for building gluten.
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Bread sticks!!
I’ll make a full batch of dough and refrigerate the excess. If I don’t make another pizza within a few days, I’ll portion and roll out the excess dough into bread sticks. Bake them off, coat them with garlic infused butter and top with a little parmesan cheese.
They go great with a hot bowl of soup or just an afternoon snack for a hungry girlfriend.
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You can also make calzones and freeze them. You can freeze the pizza dough for later. You can use the other half to make some rolls or a loaf.
The dough can be in your fridge a good 5 days without issue, and even longer tbh.
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