Definitely got better results doing the Ragusea method of cooking on the stove top until the bottem is browning and then putting it under a high broiler for 4 minutes. Bottem was crispy, but Top was too over done. The med mostiure pearl mozz I used was a little too messy. Definitely need to work on my dough stretch.
I think I am gonna get the best results I can with the dough I have. Now that I some what now what I'm doing I can fix the mistakes made originally.
Probably will be a while before the next attempt. I shouldn't eat pizza everyday and I'm supposed to be on a diet.
Yeah, my dough was too sticky and I could only stretch it so much without it sticking to itself or opening a whole. Dough game needs more work.
Yeah I added more flour until it was able to be handled and that worked fine, I stretch it out on the counter than fit it in the pan for that 30 min rise, the pizzas have been great