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I started 2 days ago, when I knew the bitcoiner was coming.

I’m not an amateur pizzaiolo

I only learned about the 2 day thing this year but holy it makes a huge difference.

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I started making pizza, seriously, two years ago, when I got an oven that can get to the right temp. (400-600 C)

I’m still working on the best recipe for dough, I’ll post it when I can nail it.

I usually start with poolish, a couple of days before, and try to replicate Neapolitan style pizza.

The super hot oven makes such a difference.

I've only recently figured out how to get my Kamado to approach those temps.

I started making pizza, seriously, two years ago, when I got an oven that can get to the right temp. (400-600 C)

I’m still working on the best recipe for dough, I’ll post it when I can nail it.

I usually start with poolish, and try to replicate Neapolitan style pizza.