Thanks for reading this post and the compliments. Yes, getting a good pizza here in Vietnam is rather difficult. There was a decent WFO place here and started off well, but last time i went there it was disappointing and the Vietnamese pizzaiolo was literally banging the air out of the dough with the result of the crust being mediocre
Baguettes have a great tradition here and are fantastic, but Pizza is not. The VN hpuseholds would usually not feature an oven, so baking at all is not popular.
I was doing Pizza for many years since i first tried, now about 25 years, but i always thought my Pizza is good until i came to this site. when I started to measure out the indgredients and read a bit further about hydration, leavening and all other stuff I know what i did wrong to achieve a Pizza that i want to have.
still not there but when you read above, you can see that with the BBQ Grill the heat came to our house and with using the rotisserie burner being a flame the top heat came. the challenge now is to get a stable heat with an even stone temp and to achieve an even lighter crumb. Since i Like a certain crispness i also do favour more the NY style, so I mix a bit more Bread flour into Typo 00/all purpose.
If you have any question i will gladly answer. Thanks. Martin