I have read very helpful articles on this site before, but never logged in. We live in northern California.
We have a Mugnaini wood fired pizza oven that we have been using for 4 years. I always use Caputo Tipo 00 flour, active dry yeast, salt, and water for my dough and everybody says it is the best dough they have ever tasted.
Now I am looking to perfect the pie making process namely how to get this very hydrated dough off the prep peel and into the oven without sticking sometimes if I wait too long after prep start.
