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[jeff v]

Well, I just checked a video on A16 and Nate Appleman, the now departed VPN-certified chef/pizzaiolo, listed the ingredients of the dough:

00 flour, Yeast, water, salt and a little bit of olive oil.


http://www.sfgate.com/cgi-bin/blogs/mbauer/detail?blogid=26&entry_id=25705

By the way, our member JJerrier's comment was featured in the SF Chronicle in connection with A 16! now how cool is that, huh?? 

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/04/23/FDVN1085F6.DTL

Hmmmph. Go figure.

[bernie516]

Thanks for all the information everyone, I've got a lot to read up on.  I like the suggestion of the 2stone, it seems rather inexpensive.  Gonna do more research on that and see if I can use it on the outdoor grill I have right now.

As for as rolling out the dough is there a certain thickness to aim for?  Or even better, is there a guide to learning how to form the pizza dough?

[Matthew]

Thanks for all the information everyone, I've got a lot to read up on.  I like the suggestion of the 2stone, it seems rather inexpensive.  Gonna do more research on that and see if I can use it on the outdoor grill I have right now.

As for as rolling out the dough is there a certain thickness to aim for?  Or even better, is there a guide to learning how to form the pizza dough?

There are several techniques for stretching out the dough, try to avoid rolling if you can.  If you do a search on the forum you'll find several threads on this topic.  You can also search you tube.  Once you adapt a method that you are comfortable with just keep practicing until you get it right & even then keep practicing. I personally use 2 methods depending on my dough & the type of pizza that I am creating.  I use the "pull & flip" method for Neapolitan  (pictured below) & the traditional "fist over fist" method for NY style.

Matt