Replying to Avatar Slimey Limey

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.

https://zap.cooking/recipe/naddr1qqchqmrpde6xzttsdahkc6tndqkj6ttnw3shyar9wgkkgmm4va5z6en0wgkhq6t60fsj6mmj9438yetpvspzp5lsdkpsuvuj0apzl8gqc5vqk6s8r78qy3tnck4dt3dr79ll20wrqvzqqqr4guyplh98

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Brisket 1y ago

The super hot oven makes such a difference.

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

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Slimey Limey 1y ago

I think a good oven is more important than getting the perfect dough

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Brisket 1y ago

I just gotta get me a decent peel.

I've had some messy incidents trying to transfer 😂