About the only pizza I ever enjoyed from Domino's was the Philly Cheesesteak. Here is the dough resting after coming out of the fridge. I usually let it rest for about an hour or so before forming the pizza.
For some reason, I remember this particular dough as being one of the best I ever worked with. It was also one of the tastiest.
In it goes! I use two pizza peels. One to make the pizza on, and to put it into the oven and the other to remove it. The former never sees water, grease etc., which could hamper delivery into the oven. (resulting in a calzone!) That peel is very clean and smooth.
