Quote:
Originally Posted by mark46th
Looks tasty. I am a complete pizza junkie. Regular pizza- Crust thick or thin, tomato sauce, pepperoni, mushrooms, spicy italian sausage and mozzarella. A few variants are acceptable but nothing bizarre. No mouse testicle, pig snout and arrugala pizza.
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I tried making them using all-purpose flour and gave up in frustration. The Hungarian HA flour is much higher in gluten. I can get it "read through" thin and it won't tear. The problem I have is that it shrinks back as I top it. The one in the photo was 12" before I put the toppings on (the pizza wheel is 4"). I also use course ground semolina flour on a wood peel so it doesn't stick while being topped. I use a 12" or 14" metal peel for turning and removing. It's getting fun now! 
Pat
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