You didn't think I'd give up that easily did you? Truth of the matter is I had all the ingredients for the pizza except yeast and flour and didn't know what else to do with them so I figured I may as well give it another bash before they go bad.
I manage to proceed through the dough rising stage with no incident. This time I put the rising dough on top of the fridge when I go for my run and when I return I find everybody sober and a nice huge lump of dough.
I knead it a little and spread it out into the pizza pan thus.
Lots of little fork marks. I forget why.
The rest of the process is easy. I cry a bit when I cut the onions but that's the worst of the kitchen disasters. In the end it looks like this, Chicago Deep Dish Pan Pizza right here in Boulder, Colorado.
Which brings up a point that I overlooked-elevation. Turns out dough rises more quickly and cooks more quickly at elevation and I didn't adjust for this so the crust ended up a little burned on the bottom and a bit too doughy. Jonny liked it because he likes his crust hard and burny but it's not exactly the way I like it. Still it was good, way better than any pizza you can buy here, burnt crust and all. I think if I make a few altitude adjustments I can get it very close to perfect.
Strum was licking his chops while I was preparing the dough, you'd think he would have learned his lesson. He and the other dogs had to settle for some dropped bits of cheese and pieces of burnt crust, not as exciting as last weekend but not a bad haul either.