Quote from: vroom on Today at 12:50:30 AM

Quote from: JimboToronto on Today at 12:34:59 AM

Quote from: vroom on January 03, 2025, 10:59:18 PM

I love baking pizza at home, it's my speciality. I like to make neapolitan pizza and use a special pizza stove.

Yum. Looks good.

What kind of flour do you use? I find it's hard to get really good high-gluten red wheat flour in less than commercial amounts, which is why I supplement all-purpose flour with extra gluten.

My nephew's hobby is bread-making so sometimes I can get some super high-grade red wheat flour from him. It really makes a difference.

Unfortunately I'm stuck using either a gas or electric regular oven so I set my dough to rise in a bowl that has been well-greased with extra-virgin olive oil so it doesn't stick to the baking sheet. I've been meaning to try an in-oven stone. Maybe some day I'll get a Blodgett or a wood-fired pizza oven.

Sorry no picture right now. Tonight is fajitas night.

I did not know that it is possible to supplement flour with extra gluten, that's pretty cool. Adding some sugar also helps to give the pizza more color if the oven is not hot enough. And yes, a pizza stone is great, it makes a huge difference. I use real italian flour called caputo farina pizzeria, san marzano tomatoes and cut resistant mozarella.

You guys seem like you’ve put some time into the craft that is pizza making. I haven’t had much pizza lately but mostly as a result of eating too much of it at one point. I am a fan of Davey “Page views” Portnoy and his one bite pizza reviews. “One bite, everybody knows the rules.” I’d say to look it up if you aren’t familiar.