Using Artisan Bread Dough,"Pizza"
I had a little over 1 pound of Artisan bread dough,(Master recipe,5 minutes a day)
Made a basic olive oil,garlic,basil base.To replace the usual tomato sauce.
Shaped the dough into a lightly greased pizza pan.Let the dough rise a little bit about 30 minutes,not the full time of an actual loaf.Topped it off with left over chicken breasts,and cheese.
Baked on a dark nonstick pizza pan.Preheated oven at 450. for 35 minutes.The pan was not preheated.No water was used as a steam.
Maybe someone here can fix a minor detail with it?
The cooking temp is off,the cheese was browning before the middle of the dough was thoroughly cooked.After it was done and sliced I noticed that the dough in the middle wasn't as crisp and brown as I would have liked it to be..It was done,just not the way it should be.The dough did rise,to make about 1/2" thick crust.
What would be a generally safe oven temp and cooking time for this?
Should I have let the dough rise a little more and get to room temp before baking?
If your with me that's great. If not. Get out of my way.