Hi.......Been making lots of pizza dough at home for a couple of years and the more I make, the less satisfied I am with the crust. My home is in New Hampshire and I share it with my wife and 3 year old weimararner. When I look at the list of pizza styles described in the forum, I'm thinking that we fall in the American style. I've been striving for a soft dough, not thick, and not cracker-like. Seems that I've tried just about everything. When I get dough from a pizzaria, it's just much better. Our Viking gas oven hits 500° F, no problem. Most of the time I use a stone, but sometimes I use a screen on the bottom oven rack. Is it possible to make great dough at home without making 40 lbs at a time?
Ready to try something new........Gary