It is the third Sunday of May. Jacob was supposed to come over today for some pizza and pinball but there was some kind of miscommunication. I said we should meet up around noon. He thought we were meeting up around dinner time. So we ended up not getting together today. We will try to do it again sometime in June.

I made enough dough for three pizzas today but only ended up making one. The other two went to the freezer for later. The dough was looking nice straight out of the beer fridge:

I pre-mixed the cheese blend again today. I forgot to weigh the mozzarella so I used the value shown on the wrapper and measured out 45 g of cheddar and monterey jack.

The light in the oven is out again. I feel like I just replaced it and I remember it was a long search to find one. I’ll have to look up my notes to see where I bought it from last time.

I cleaned out the oven a bit before starting the preheat. When I say “a bit”, that means that I pulled out the dust buster and sucked up all the charred remains that had fallen to the oven floor. I also pulled out the stone to give it a good cleaning too. It has taken some abuse during the adventures in baking:

I kept the pizza to a simple cheese only one. The dough was puffy today. At this point the dough had been sitting out on the counter for about three hours:

I didn’t try to pop the bubbles as I was in the mood for some nice big ones on the crust. All dressed up and ready to go:

Out of the oven and onto the pan:

I asked for bubbles, and bubbles I got. I did notice that there is some cheese separation in the lower left part of the pie and that is the tale tell sign of cheddar. Sliced up, plated, and with some oregano and hots sprinkled on:

The underside cooked well today but I might start moving the stone lower in the oven to see if that makes a difference:

I thought the taste of cheddar came out too strong in this pizza. I am not sure if I put too much in or if I didn’t mix it well enough. It didn’t stop me from eating it but it did detract from the experience. I think this cheese might be too sharp for me on a pizza. Next time I’m at the store I’ll have to see what the options are.

The bubbles came out looking and tasting great:

I’ll be taking a break from baking pizza the next two weeks but should return in June.

I also made some pizza earlier this week using dough that I had frozen from a few weeks ago. I pulled it out of the freezer around lunch time and this is how it looked at dinner time:

It was definitely thawed enough by then and maybe a little too much. The dough ball was bigger than I was expecting. I started stretching it out and it really stretched out far:

I had to bunch it in a bit to keep it on the peel. I have a feeling I didn’t properly measure this one and just used the “leftover” amount of dough. This ended up being a big pizza:

It didn’t even fit on the pan. I ate all of except for two slices. Zach had one slice and the last one was tossed. I was tempted to eat it but that enough calories already.