Yeah, I like this dough/bread for its texture, and the fact I don't have to kneed it at all. You just slowly turn a bowl of dough soup into a beautiful jiggly dough ball with not much work at all, only time. Don't ask me to dust flour on my work surface, I don't want to clean the crannies on the cabinet doors from flour, it's always manages to get everywhere, lol no

Anyway, the recipe gives directions on how to turn it into a focaccia. I just took it a step further. 100 percent, will do again.

On do over, I would still preheat the oven/pan to 450°F, but will drop it to 375° as soon as I put the pizza in, see how that goes.

Always recommend pineapple with hot peppers. These are just jared pickeled peppers. Drain them both well before using. Add bacon for pleasure. I don't eat pork nearly at all. Except when Kayem double smoked bacon is on sale, fuck me it's good.

Grazie :)

I remember when you could first buy pickled banana pepper rings around here, I think my parents brought them home and the first thing I did was put them on a pizza. I've been doing pizzas that way for 40 years now, can't imagine not having them.

It's go goooood

Pineapple, Pork and Jalapeno is one of those combinations that just works SO well.

Thank you :)

I'm assume the downvotes are pineapple haters. I'm okay with being controversial. Sweet and spicy, gotta have both!

The fuckin pan was heavy, I almost dropped it, my life flashed before my eyes

I definitely know all of this. Why I clipped the edges of the parchment after the transfer and before the cook.

I preheat my cast irons at 450°F for an hour, there is cornmeal under the dough on the parchment. A pizza stone is cool, but I don't have one and love my cast iron babies.

With normal pizza dough, the process is different than what I did here. I don't use parchment with standard pizza dough. This is a 100% hydration dough, and took a 1.5 hour rise after shaping it. It's not as sturdy as pizza dough, and transferring it would have been very difficult without the aide of the parchment. There was no burning on the parchment, no sticking except for one small corner that slid into the dough on the smaller pizza, I managed to get it out though. Came clean out the pans.

I use unbleached parchment, I don't know if it contains pfas or not, but I appreciate you being concerned for food safety. You could also let me know my gas stove is going to give me cancer. You gotta pick your battles sometimes