36 unchanged lines collapsedThe dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not surewhy.why.↵ ↵ Waiting for the dough to reach room temp before stretching makes a big difference; much easier.↵ ↵ I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.
36 unchanged lines collapsed
The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.
Waiting for the dough to reach room temp before stretching makes a big difference; much easier.
I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.