Hello Steve and everyone at the forum.
I am an entry level "newbie" pizza maker but am an accomplished pizza eater.
I have been trying to make a decent pizza for a long time without much success. My Mom and aunts made it look easy. Using standard ingredients and square cookie sheets they turned out a really good NY style pizza but I didn't pay much attention when I had the chance.
I found this forum a few days ago and have read old posts until my eyes teared and the info began to run together.
But I am enthused and am starting to collect what I need to apply some of the great advice I have read here.
I have been scoping out the local stores and made a trip to Sam's Club where I bought some instant yeast. It seems that their hi-gluten pizza flour was also recommended somewhere on the forum but I haven't bought any yet. The only other hi-gluten flours I can find locally are those made for bread machines.
When you look at a bag of flour how can you tell what the gluten level is? I don't see where it states a number like 13% or 12%.
Could someone please explain the "windowpane" test or refer me to a previous posting on the subject?
We have a Sunbeam stand mounted mixer with dough hooks. Does anyone have experience with one of these? If so, will it work okay on this dough?
I found some 1/2' thick, 12" x 12" red quarry tiles at Home Depot (@ $.99 ea.) but will have to get them cut to fit my oven properly.
Also shopping for a pizza peel and tomatoes. This place looks like a good source for pizza peels and screens at a reaonable price. Does anyone have experience with them or other suggestions? http://www.abestkitchen.com/store/pizza.html
I am overwhelmed by all the different recipes, ingredients and techniques I have read here. To start out I am thinking of following the basic recipe for New York Style Pizza at pizzamaking.com using the best ingredients I can find locally until I can get a decent and consistent pizza.
Thanks to Steve for making this forum available and to all the great members that share their experience and advice.
I am looking forward to getting started and will update you all on my progress (if any!)
Any advice and comments for are more than welcome.