Buddy got me a steel last Christmas. Slowly improving my method and nearly happy with it now. Oven tops out at 500F so getting the crispiness has been a challenge. Over the year I’ve also found a pepperoni and sauce I like but unfortunately need to find a new cheese as my previous go-to hasn’t been stocked locally lately.
by suchwell
2 Comments
They all look pretty solid, the second half definitely visually noticed improvement.
So where do you know or think you’ve improved that has improved your pizza?
Dough development, recipe, or technique? Topping to dough ratio? Which is the most important to you over past year? Honestly curious.
Good work