Yep, looks good!
I got some not too thin sliced black forest ham to go with the mushrooms on another pizza I'll try to get cooked up tomorrow. Actually maybe I would do like the pizzas places do. Start the dough and have it rise for one of the rises in the refrigerator over night. Also after forming the dough not to let it rise, just add the topping and slide it off the peel onto an oven stone that was pre- heated for 15 minutes.
Too thin slices of ham turn to carbon on top and I've not yet thought I would do the Chicago Style (upside down version of pizza).
Or maybe do calzone!
MT
I got some not too thin sliced black forest ham to go with the mushrooms on another pizza I'll try to get cooked up tomorrow. Actually maybe I would do like the pizzas places do. Start the dough and have it rise for one of the rises in the refrigerator over night. Also after forming the dough not to let it rise, just add the topping and slide it off the peel onto an oven stone that was pre- heated for 15 minutes.
Too thin slices of ham turn to carbon on top and I've not yet thought I would do the Chicago Style (upside down version of pizza).
Or maybe do calzone!
MT