Thanks to all the tips for making pizza dough in answer to my previous thread.
By using the Alton Brown recipe, using wheat flour and added wheat gluten, it turned out pretty durn good. Very crispy thin crust with some nice airy pockets/ bubbles too.
I think I had the oven too high, 450, as the bottom was too dark and yet the cheese wasnt really bubbling melted, so I am doing about 425, see how it goes
approx. 2 cup ww flour ,
2 tbls Bobs Mill wheat gluten
1 teas sea salt, 1 tbls sugar
1 rapunzel yeast packet
2 tbls olive oil
about 1 cup warm water.
Mixed in the cuisinart til springy ball, kneaded a bit and let it sit in the fridge about 8 hrs while I was at work.
My next question, for my next attempt, which will be sausage / mushroom / fresh mozzerella. I have some fresh italian sausage which I want to be crumbles on the pizza, not hard precooked slices should I crumble it RAW onto the pizza, will it cook fully in the 10 minutes?