15 inch Buffalo!
Well, today was a pizza adventure. I made dough this morning thinking that I would not split the dough batch into two balls like I usually would. In fact, I figured I would buy a screen and try to make an 18 inch extra large Buffalo Chicken Pizza. So, we stopped at The Restaurant Store and picked one up. Unfortunately, 18 inch screens don’t fit in my oven, so I went back to using my 15 inch pizza stone.
I was a bit concerned about preparing a 15 inch pizza on my 12 inch peel, but I loaded everything up with cornmeal and began to toss the dough. As usual, the Boli Dough performed wonderfully. I quickly spread the toppings and got ready to make the transfer to the stone. I had to use my hand under one side of the crust to keep the pizza from flopping right off the peel. Despite my concern, the transfer was a success and the pizza was safe behind the oven door!
I increased the bake time to about 15 minutes at 480 as I watched the top of the pie. I could have taken it out about a minute sooner as the bottom was a bit dark for my liking. The pizza tasted wonderful and it was nice having such large slices for a change (I cut it into 12 slices). This Buffalo Chicken Recipe is a real winner and everyone was pleased. I should note that I tried Franks Buffalo Wing Sauce this time instead of Texas Petes Hot Sauce and I definitely noticed that it was milder. I would call this supersized pie a big success, but here are some pictures - see for yourself…
