Ok, so yesterday I set an entire day to cooking pizza, trial and error style. I live in an apartment in Chicago so I can't have a wood fried oven. This is what I did. I grabbed some red clay bricks laying around (6 of them) and washed them with soap and water. I rinsed them clean and let them dry in the sun. The I heated up the charcoal grill with wood chip coals for about 1.5 hours. I made my dough (3.5 cups of 00 flour, 2 packets of yeast, 1 teaspoon of salt, 3 teaspoons of sugar, 1.25 cups of warm water, a little cornmeal and a splash of milk) I let the dough rise for 3 hours. I prepared the dough and and put on some sauce and cheese and floured up my peel and put it on the bricks. The first one turned out ok, the second one was great. The third one was a complete disaster. This time I used 5 teaspons of sugar and half wheat flour. Was that my mistake? The pizza stuck to the bricks and it was a complete mess not to mention I wasted about 5 dollars worth of mozzerella. I had to throw the bricks away because they were covered in nasty pizza. Anyone have any tips? Thanks. Oh and I'm striving for a thick crust, browned, crusty and soft.
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