The thing is I'm very busy.
So I must not have been paying much attention when I mixed the pizza dough, because it was very wet. Very very wet. It poured out of the mixing bowl like ... well, like a pizza dough wet enough to pour. It couldn't be pulled or shaped at all.
Let's see what happens, I thought.
The first pizza I made with it was all right. The crust tasted good - it came out cracker-crisp on the bottom, bready on top. But I thought, hm, I have an idea.
The second pizza became the Chorizo Oddball:
I took the dough and mixed chopped chorizo and grated Pecorino Romano in it, and let it rise until it just wouldn't rise no more. Instead of pouring/draping it into the hot cornmeal-dusted cast-iron like I had with the first one, I dumped it quickly onto the pan and then pulled it from the center to the sides using two spatulas - which is why the dough is sort of heaped up around the rim.
Blasted it at 500 for a few minutes with no sauce or cheese, which meant I sort of made my own Boboli shell here.
Topped it with the same sauce as before, and the same local cheese I used in my last pizza post (I forget the name). Added more chorizo. Blasted it again.
This works better. Blasting the crust by itself improved the texture a lot - there's a crunch to it that I really like. The Pecorino's sure not hurting either.
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