Norma ... I've been experimenting with a sort-of lehman style dough using mix of caputo flours (pizzeria and rinforzata) or 50/50 caputo pizzeria and kasl ..I'm really liking the way the pies get. ...I bought an Italian commercial , very small , electric pizza oven that will bake up to 13" pies ..the kind with stones above and below ... works very good and I'm getting great results with that , also baking on the Big Green Egg and the WFO of course. ... So I 've been having a pretty good time, making different pies, neopolitan, new york-ish, sicilian etc. etc.
So yes, some day , on a saturday preferably but it could be any day ... come up , bring some dough balls if you like and we'll make some pies ..if you do it on saturday , we can invite customers and feed them and advertise your pizza stand at the same time.
See you soon.