Joining Gusso...

[Mexas Joe]

Shit's way harder than it looks. Props to ya'll for being pros. 

Bloomed yeast for dough. Did a 4 cup of 00 for what I was told would yield 2 pies 16".

Cheapo lightweight $50 Amazon especial stand mixer was Struggle Bus. I'm sending it back and getting a better mixer. 

Dough ball more than doubled, I smashed re-balled and let her get a second ferment for another hour. 

Here's where I shit the bed. Gdamn forming dough is HARD. I finally got 12" where I intended 16" (tho) and battled thin spots and holes I had to pinch/plug. Perhaps the dough needed more water? I tried like 4 stretching methods via youtube etc. 

Loaded the floured underside on the peel. Topped and managed to launch despite a small stick. MF started to burn at once. I forgot to kill the temp, which I did as soon as the dough caught fire. Pizza turner worked well and was worth the $20. 

Pulled. Crust was scorched as well as the pepperonis. Mozz cheese needed a bit more time. Crust despite tearing and thin came out thicker than I would like. 

Wife said it was great and had 2nds. I think it was sub-optimal and it shows I need a ton of practice in this hobby. Sauce was good, thanks Lou.