…and used my home made bacon among the dressing
That’s my kind of dough: the holes, the black spots on the bottom…
Nice!
My mouth is literally watering looking at the pictures.
The recipe??
Yeah, that’s pretty fantastic looking crust!
Thanks folks.
I used a 24 hour ferment in the fridge:
What are you cooking in? I hate being limited with a 500f oven
Stone in an oven at 550*F. I was forced inside by the weather.
I usually cook outside on a Weber Pizza Oven.
I’ll have to try that crust recipe!
As to how to cook I use an Akorn Kamado (~$300 or less) outfitted with some hacks (thin pizza stone as heat deflector on a weber grate) but with a thick pizza stone elevated into the dome with fire bricks
http://www.amazon.com/gp/product/B00IACNGB0
Getting the grill to 550-600F takes some time, but the pizza cooks in about 6 minutes.
Wow. Gorgeous and inspiring. Nice work!
I’m in. I have a normal oven. What temperature should I set it at? Do I need/want a pizza stone?
As high as it will go. I recommend a stone and let it get saturated with heat -about an hour at temp.
Yes, this is the best way to go with a regular oven. Not overloading toppings helps too.
Translated:
Flour 100%
Water 65.4%
Salt 2.6%
Olive Oil 1.3%
ADY .65%
This is pretty much in line with the Lehmann recipe.
http://www.pizzamaking.com/lehmann-nystyle.php
The 50/50 All purpose / 00 flour is good for ovens… all 00 flour is really better for 800+ degree cooking. I still think I like the King Arthur Sir Lancelot Hi gluten flour the best.
Also, you had me at homeade bacon 
Do you have a grill? A really thick stone on a grill works great. I’ve even grilled the dough without a stone in the past.
My grill doesn’t get as hot as my oven. About 375-400* on the grill (gas) and 550* on the oven. I may pull the trigger tomorrow (payday) on the pizza stone. I love pizza but can do without all the added grease on most commercial offerings.
Just made some dough balls for tomorrow… thanks for the craving 
Yep, this thread made me decide to fire up the pizza oven this weekend.
The same day I make this dough I also made “Glutenboy’s” dough for a one-week ferment. It’ll be ready Sat.