Yes, pizza again. If you compare this to last week they look almost identical. But for years we've been tinkering and last week's was pretty new to us. We'd been to Dave's 40th anniversary as a vineyard and 25th as a winery where they'd brought in a movable pizza. Talking to the chef I decided to use reduce the amount of dough I use for my thin pizza by 25%. Last week's wasn't bad but it seemed to need a bit more structure. And it was also just a bit undercooked. It was done but needed more.

So added in just a touch of bread flour and cooked it for 2 more minutes. Looks the same but crisper and a nicer structure.

This one:

15" thin pizza using 89% Il Caputo 00 flour and 11% King Arthur Bread Flour.
Homemade pizza sauce (chunky tomato), sliced black olives, white onion
Cheese: Hickory Smoked Gouda, Goat Cheddar, Romano.

Bake then top the hot pie with Proscuitto di Parma and the romano.  And, red pepper flakes.

This is all done is a regular oven (though we have large pizza stones)... You can do it!