started to use fresh yeast , instead of the packs (or bottles), and i found locally in the market 00 flour from king arthur... bit pricier then regular flour, but with fresh yeast i'm getting more thumbs up from my kids...
My pizza stone broke in the oven a while back. I started looking to order a new stone when I came across a pizza steel. I ordered a 3/8" x 16" x 16" A36 steel plate and seasoned it. The pizzas baked on the steel cook up far better than on stone. The plate is heavy at almost 19 lbs. It came a raw piece of steel and I cleaned the mill scale by soaking it in vinegar for a couple of days before seasoning it.
The pre-seasoned steels are expensive.
yes... i heard that for the home oven which only gets to 500F, steel makes a better pie then stone... i usually preheat the stone for 45mins, under the broil setting, then change to the oven setting for 15mins and cook em... i'm going to look into steel...
Oops! The steel I bought is 1/4" not 3/8".
https://www.amazon.com/gp/product/B081Z3FKQM/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
most of the seasoned pieces on amazon get high grades, but there r a few that complain about sharp edges...
Here's to hoping they lay flat when heated.
started to use fresh yeast , instead of the packs (or bottles), and i found locally in the market 00 flour from king arthur... bit pricier then regular flour, but with fresh yeast i'm getting more thumbs up from my kids...
550 is the flour to use for pizza, not 00 or 000. 650 (bread flour) would be a better option than both of those.
Or just buy a bread machine and you will have the dough made at perfect temperature.. ready to use in 90 minutes. (Better after 24 hours in the fridge, of course..)