This afternoon's effort:

Tried to make a deep dish with the heat too high?...

I think that's a pizza stone underneath the pizza. Doesn't look overcooked if it is.

You're correct, although not a stone, a pan I bought years ago that has holes throughout. Gives good crispy crusts.

Like I said, I don't use it anymore because I don't find the differences worth it. I was just pointing out its not prohibitively expensive or that hard to find.

$5/lb is the most you'd have to pay for it. With the recipe I use that would come out to $1.25 a pie. Or a buck more than all purpose.

I'm not sure how that would compare to store bought crust/dough but it can't be that much more.

When I was making bacon, I went ahead and bought the real maple sugar without thinking about how much 1 pound was. I was like, "Oh, a pound of sugar, that's quite a bit - $25 isn't too bad."

:doh!:

Oh, I don't deny getting fancy can add up quick. I once brewed a batch of beer for gifts called chocolate jitters. Each 5 gallon batch called for like $10 worth of vanilla beans, a pound of blue mountain coffee, and a pound of very specific belgian chocolate. It was great, but the at the time the coffee alone cost more than most of my entire batches of other beers.

Not to hijack this too bad, back to the dough: If I had a proper pizza oven, and a decent digital scale I'd absolutely use it because when everything is done correctly it does make a noticeable difference.

And it really can be only $1 a pie more (or closer to $.50 if you can find the right source locally). And if you're using meats/cheeses etc. that are imported or specialty that shouldn't be enough to keep you from using it if you really want to.

Actually, if I could be trusted to be an actual adult and meticulous enough about measuring it would probably make a big difference. So, the minorness of difference probably is not about the flour as much as it is about me.

All home made and put on a stone on my Big Green Egg. Yeah!

Good grief FMB pan pizza isn't my first choice but that looks fricking awesome.

Thanks, man! :thumb: