WelcomeUser Guide
ToSPrivacyCanary
DonateBugsLicense

©2024 Poal.co

1.1K

(post is archived)

[–] 5 pts

I remember being at that level... lots of room for improvement if you want (but you can't ever go back to enjoying less ~ which sucks).

https://www.pizzamaking.com/forum/index.php

Dough is important, I have 3 favorites ( a fast/same day, my normal/2 day sourdough and a 3~4 day Mellow Mushroom clone for when I have an itch), experiment and find what works for you, but know that longer fermentation yields better flavor.

Ingredients are a basic quality in = quality out (don't use shredded cheese, I'm still working on turning out good home made mozerella but whole milk is a bitch to come by for me).

And process... I'm using 3/8" steel plate in the bottom of my over most of the time, an hour pre-heat to 500f, slide on pizza and crank to 550 for 8 minutes, then cut over to high broil for 2. Gives me Perfectly done crust (for my doughs) and cooked pizza. Also have a "wood fired" kit that fits on my weber grill for when we're doing pizza parties and I'm cranking out 8~12 as people make their own.

I haven't lived where there's ANY pizza option (other than the grocery store) without a 90 minute round trip drive for almost 15 years now. I can get Fat food or fried chicken, and hard pass on that shit.