20160716 Pizzas from the oven

Thank you guys, Sjadad and Ian!!  

Now I can say I've made pizza!!!

Trying the "00" flour everyone is talking about...

This dough consists of:  Sjadad's 60% hydration, .6% yeast, 2% salt; Ian's  rye/ww...

My tweaks: SD Rye...

SD WW...

and garlic oil made in the microwave.

I mixed the dough at midnight and it went straight to the fridge...

Barely any signs of activity when I wake up in the morning...So I move it to the proofer and go on to do my things: swimming, running errands etc...

Four hours later when I get home, the dough has doubled...

The dough is very supple, like a baby...

Scaled, 275g each...

Flattened...

Bagged and go into the freeze because I need to go out again...

Chicken bacon topping...Costco chicken tenderloin, salt and pepper, cornstarch,  LOTS of green onions, and LOTS of bacon, my kids' favorite!

Out of the freezer, the dough has been waiting on the counter for 4 hours....

Making the toppings and sauce takes quite some time!

Setting up the stones and pre-heating the oven to 550F... and this time I don't have any starters or paper plate in it!

Time to shape the dough...then I realize I don't know how!

Using a rolling pin ?! Like making a pie crust???

My son has started nibbling the creamy and tasty mozzarella di buffala... Got to use it before it's all gone!

My first "pizza" - pizza Margherita!

THINK, Yippee, THINK!  You've got to make a "proper" pizza!

Not sure if this is the right procedure, but I do it anyways...

Loaded with toppings, making sure there's enough protein in every bite for my two teenage boys...

More cheese on top to bind...

My first REAL pizza - chicken bacon pizza!  

95% "00" flour, 2.5% SD Rye, 2.5% SD WW, .6% yeast, 2% salt, 2 TBSP garlic oil

Can't wait to make my pizzas on the grill! My new toy is on its way...

Isn't the mint beautiful? 

Avocado cucumber mint soup...