My third attempt was the most successful, I had cut down the toppings to four slices of mozz, eight little hormel pepperoni rounds and just a splash of tomato. I had remembered the trick of dumping the tomato into a strainer to de-water it. I watched it in the oven like a hawk, and when it started to get brown i used the turning peel to "sky" it and get some browning on the top edge. This worked OK, but of course it stuck to the peel.
The curious shape is due to the fact that I poked a hole in the skin stretching it out, and had to fold it over to repair it. Note the browning around the edge.
A bottom view, including a part of the broken-through place.
So, a request for comments. I am serving pizza to five or six people on Sunday. I need to know how how to stretch out a skin so it has some dough in the center.
The taste of the pizza was, i suspect, mostly burnt bench flour. Where do I get this rice flour I hear so much about? Is it a Chinese grocery item?
Should I be making my dough days in advance and cold retarding it? How much less yeast should I use if I do that? Is the cold retard only for the second rise?
Thanks for your help.