Hi Craig. Happy Thanksgiving.
I'm new to this forum. It's so interesting to see how many people are even more obsessed with pizza then I am. Amazing! actually.
Anyways I'd like to try my hand at making the same pizzas that you make. I've never made one before. I do have a baking background. but fully self taught. I have worked in bakery's more then 28 years ago, never made pizza only bread and cakes cheesecakes and sweet goods. No formal schooling. hence the crappy grammer and spelling.
I am also an owner and creator of a company called, LaRocca creative cakes in Toronto Canada.
I'm reading all your equations and formulations to make dough that you've so generasly shared with the rest of us, and it's pretty complicated looking. is there an easier way to interpret your formulations. I'm more of a visual learner. Even when I'm creating a new cake I have to have my assistant stand beside me writing everything down or I'll forget.
So I guess I'm just asking you if you can help me get started to making a really good pizza like the ones coming out of your garage?
Without to many equations.
How do I get started? how do I understand the fire the wood? the oven? My brother in-law has a pizza oven in his backyard. there also from napoli his dads a mason so they built it from scratch. we've made store bought dough in it but it sucked everytime.
Thanks! if you can help me out in any way that would be really nice.