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00 is un-malted and lower protein than bread flour. It really likes extremely high temps like in a wood-fired oven. Most folks are disappointed with the results when used in a regular oven. Some like to mix it with high protein flour but I never have, so I don't really know how it performs.

That and the fact of a 65% hydration will make for a sticky dough.

Kind of hard to describe. You'd probably be better off just buying a Blackstone pizza oven.

More pics

Once a month a friend of mine hosts an event in his back yard called Jam in the barn, which is just that. Anyway, last night I dragged my little oven over as my contribution to the pot luck table. I made eight pies tho I was prepared for twelve.

The only time I proof my yeast is when I use Active dry or cake yeast, which is almost never for pizza. I always mix the instant dry yeast in with the dry flour, which is then added to the already salted water in the mixer. Before I had a decent mixer I slowly added the water to the flour while...

I never let my dough rise before the cold ferment. Ball it up and in it goes for 2 or 3 days. Usually just a little visible rise during that time. Proof for an hour or so before baking. Works every time.

Made a few pies this evening.

Was it a cheap Walmart stone or such? A good thick Cordierite or Fibrament stone is about indestructible, within reason. I tried steel but didn't care much for it. It transfers heat too quickly making it very easy to burn the bottom before the top is done. Sure, you can use the broiler part...

There are many many pizzerias out there that make their dough in the morning to be ready by lunchtime. Likely, they use sugar and a lot of yeast to accomplish this. It makes it easier to keep things running smoothly in a production setting. To my taste, these doughs end up with little flavor...

Yeah, I believe that's a "Detroit Style" recipe there. No sugar. Most common flours are malted. Why add extra sugar unless you're making a quick-use dough. I rarely add sugar no matter what style I'm making. How soon after making the dough was it used when you worked there?

Well, shucks.:o

That looks really good. Sweet potatoe, who'da thunkit!

I make a pretty good meatball myself, except I usually make them with equal parts ground beef and pork and instead of bread crumbs, I take several slices of Italian bread, remove the crust and add enough milk to make a loose paste. The rest, salt, pepper, parm, a little parsley, I just eyeball...

Talk about procrastination. I still need to bottle a beer I brewed back in December. Not this past December, the one before that!

I bake these in the electric kitchen oven at 475, about 10 minutes. The dough is made with average bread flour at about 75% hydration and .6% instant dry yeast, overnight in the fridge and proofed in the pan before topping.

It's a popular style up that way. Places like "Buddy's" and "Shields". The dough is pressed in the pan and allowed to rise. Cheese(brick cheese or mild whitte cheddar) is put on all the way up against the pan where it gets all brown and crunchy. Then a couple lines of sauce, and then whatever...

I made a couple of Detroit style pies tonight.

Cool. They have Aleppo seeds, my favorite pepper! I just ordered some for the garden.

In case anyone missed it, there's a couple pics back on page 10, I think.