I recently found this forum and was immediately smitten.
I have made pizzas many years but recently found 00 flour from Italy in our local Restaurant Depot in RI. I had heard about the 00 pizza flour but never had an opportunity to try any until now. Learning to work with higher hydration is fun yet frustrating at times. I used to make the doughs for hubby's business using an old Hobart and small commercial pizza oven but have since retired from producing pizzas for hubby's business. Now the pizzas are just for us. I am working with a KA mixer at home but no longer have access to the commercial oven so my wish list is for a wood fired oven someday. I hope that "someday" comes soon! In the meantime, I am reading every morsel I can find regarding producing high heat to cook the pies at home. My eyes have been glued to posts about Little Black Eggs, Mini Black Eggs, oven tampering, G3 Ferraris, Denis, and outrageous propane burners. I am hooked even though hubby thinks I have lost my mind when I show him photos of some of the pizza cookers and ask him if he can build me one in the back yard. Yep, you guys are great!
My only problem is drooling over the photos of pies at 7 am and having to go grab a slice from the fridge for breakfast. I have been practicing using 00 flour for a week now and have about 6 cooked pies in the fridge but they need improvement! But hey, this is fun! .....JoAnn