Spent Sunday afternoon experimenting with pizza making again. We tried some interesting creations, (trying to figure out specials and catering options). I am getting very nervous about opening weekend, only a couple weekends away. I am still collecting all the equipment and figuring out the details. So any chance I have to get away from the nitty gritty details and play with dough and fire I jump on it!
The key with this dough is not to over work it. Therefore, you will not see throwing the dough in the air, or rolling it out with a rolling pin. Air in the dough is what gives it texture.
Once the dough has been stretched out to size, (we use a 4 ounce dough ball, which makes an 8" pizza), we add olive oil and toppings. Then it's all up to the oven to finish it off...
After careful cooking in the oven for about 2 minutes the pizza is ready to be cut and demolished. While cooking on Sunday for friends, each pizza lasted about 30 seconds before being consumed. They may take only 90 seconds to make, but you can eat them in 30!