Gorgeous bagels Shaun! I'll take a poppy please. We like the no-knead dough for pizza, the Cook's Illustrated recipe 3 Cups AP flour 1 2/3 cups water, room temp 1 1/4 tsp salt 1 1/2 tsp instant yeast (I used my bread machine yeast and it was fine) 1 1/4 tsp sugar (I used agave nectar) 5 Tbs EVOO Mix flour, water & Salt in mixer fitted with a dough hook for a few minutes on low, just to combine everything. Let dough rest 20 min. Sprinkle yeast and sugar over dough. Mix on low speed, just to incorporate all the ingredients, scrape the bottom. Increase mixer to high for about 5 - 10 minutes (I only needed 5) until dough is smooth and glossy and pulls away from sides. Coat a large bowl with olive oil, transfer dough to bowl, turn dough over in bowl so it's coated, cover with plastic wrap and let it rise at room temp for 2 - 2.5 hours. You'll see large bubbles and it will have tripled in size. Before rising, I put mine in the refrigerator wrapped, then pulled it out about 4 hours before I needed it to let it come to room temp and rise all the way. Put a pizza stone in oven and preheat to 450. Let the over rest at 450 for a while, so the stone gets good and hot. Rim a baking sheet with oil and turn dough out onto the sheet, stretching it with your fingertips. If it shrinks back a lot, let the dough rest for a few minutes and stretch it again. Let the dough rest in the pan until a little bubbly, maybe 10 minutes. Poke the surface with a fork all over, sprinkle with salt and bake until golden brown, 20 to 30 minutes. Pull it out and top it with whatever makes you happy and put it back in the oven for a few minutes. Often though, I'll make a batch of half whole wheat half bread flour pizza dough in the bread machine. It's so quick and easy, less than 5 minutes to load the machine and then I stick a couple bags in the refrigerator for whenever we're going to have pizza that week. That pizza looks yummy Ann. I also love mushrooms and black olives. Unfortunately, I'm the only one here that feels that way. AM

Is the smaller bowl so much smaller that the dough is nowhere near doubled? If it is that much smaller, it's okay just transfer it gently to a bigger bowl. But once dough has risen as much as it should, it needs to be deflated. (If you'd kept it in a big bowl, you would need to punch it down to keep it happy for two or three days.) Get the air out, and fold it a bit so that the yeast is redistributed. Now that it's cold it will rise much more slowly. Punch it down again if it gets near doubling, but it probably won't.

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.

00 flour won't make any difference if the dough is too wet, other than worsen the problem. The 00 flour is just ground a lot finer than other flour. What matters, regardless of the type of flour you're using, is the proportion of water, flour, and heat. If your dough is extremely wet, you can make it in a pan, but you'll have trouble using a peel. If your dough is not so wet, you'll be able to slide it off the peel having used only a slight dusting of flour. So the key is to get it as wet as possible but still have it be workable. If you want to use 00 flour, that works, but the mechanics are a little different because it absorbs water a little differently. In any case, look for a flour that has a fairly high gluten content. What makes your pizza dough spring is the sudden input of heat onto the dough surface. That heats the water in the dough, which creates steam, which blows up your dough. So you want your oven extremely hot and you want to put your dough on a material that transfers heat really fast. I have not used that Unii but supposedly it gets up to over 900 degrees F, which is fantastic and on par with many professional ovens. You should be able to make phenomenal pizza with that. For a home oven, I use a half-inch piece of steel directly under the broiler. My last stove would get the surface of the steel up to almost 700 degrees, which actually turned out to be too hot. I think the Unii has a stone in it rather than steel, which doesn't transfer heat as efficiently and which is a better material for the temps that oven can produce. in fact, it should be pizza heaven! We've made pizza at home a few times a week for many years and I've done it in a professional setting as well. There are lots of recipes for dough, but basically you want a slightly wet, but not too wet dough. You can start out with say, a cup of water and two cups of flour, and work up to around 2 3/4 cups of flour as needed, but you'll never want that much. Some people say to weigh the ingredients and go for a 65% hydration or even more if you can, but weighing or measuring really isn't the point - you need to be able to tell by feel and not by measuring. That's how people cooked for centuries anyway. A couple of other things - you should let your dough rest for a while once you mix in the water. It takes time for each granule of flour to become hydrated, and your dough will be a lot better if you give it some rest time. Anything from five or ten minutes to a few hours will help. Or do a sponge method, where you mix the yeast, water, and some flour a day early and let that bubble up, then add the rest of the flour, the next day. Remember that 00 flour absorbs water faster and it also burns faster in your oven, so you'll need to play with your timings and ratios. And if you use whole wheat for part of the flour, you can let the dough stay a little wetter than you might otherwise - the bran will take a longer time to absorb water and once it rises, it won't be so wet and sticky. So this is a long way of saying what someone above said much more eloquently - try adding a little more flour or less water. But be careful - you don't want too much flour or your crust won't be as good. Just a sprinkling of flour, work that, and if you need more, add another sprinkling. And remember that your dough will feel wetter when you set it to rise than it will once it's risen, particularly if you let it rise in the fridge overnight or for a couple of days. If you work with cold dough, it's a lot easier to handle. And finally it's your preference. Some people like a Neapolitan type crust, which is floppy and soft with a crisp cornicione, which is the thick part at the outer edge of the crust. Some people like what they call New York style, which is a thicker crust that you can hold up and which a lot of New Yorkers like to fold over lengthwise. That's a dumb move btw, and I can say that as a New Yorker, but you end up channeling the grease onto your shirt. Anyhow, best of luck!