TedW
is One Chatty Farker
- Joined
- May 12, 2009
- Location
- Northern Michigan by the Pinkie
I thought maybe there was a classic thread somewhere or a video. I'll be starting with a pre-made dough that gets rolled out.
What kind of lump are you using, and how much did you put in? You want to let it all get fully lit before you close the lid, or you might have trouble getting your temps up.
Also, I like your choice of just crushed tomatoes for sauce...I think that is a nice clean flavor.
I'm missing the cheese element here. I'm sure this is hotly debated, but are there favorite cheese blends? I used a soft mozzarella (almost fresh), provolone and some Pecarino (like a Parmesan). Didn't quite hit that gooey chew of cheese that I was looking for.
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Let the pizza stone preheat for at least 30 minutes. i have found that the first pie is the worse, and the 3rd is the best unless i let the stone come up to temp.