Dough Revelations

Albert -

Sunday evening I mixed up a batch of Pizza Therapy dough exactly as directed. I
divided it by 4, and put them in what I use for my pizza dough proofing container.

Tonight I pulled out a ball, let it warm up a little, then made a pizza crust.
Dressed it up, and popped it in the oven that had been pre-heating to 550 degrees.
The pizza and the crust came out lovely, near perfection in doneness, brownness and
crispiness. Why? Well, I think for several reasons.

You may recall that I experimented with a batch of dough over the weekend. Tried
three or four different processes, including the skillet heated and then used in the
oven upside down, and several different processes on the grill. What I learned was
that the upper heat has to be as consistent as the stone heat to get proper
browning, so what I did was pretty simple.
I baked the pizza on the shelf level one
down from the top after a fairly lengthy preheat as you suggested. It may be that I
should have been doing that all along, but the solution was simple. I kept reading
about the counter top pizza ovens, both residential and commercial, which usually
showed a high heat of 500. What was different was the height of the ovens, which
are only 4 or 5 inches high.

The success i had on the grill also came with
building a little tent over the pizza to concentrate the heat lower so I came away
thinking the pizza had to be higher and closer to the source of heat. Nevertheless,
I enjoyed an excellent pizza on an excellent PizzaTherapy crust. Now if I could
only get the dough from not wanting to shrink back after rolling it out...Thanks,
Ron