Hi Frank,
Lovely looking pizza there. Beautiful oven you bought also. I am guessing you have a pickup truck to get that oven to and from the
Legion each week :-) No way that will fit into the back of a car :-)
As for your technique, I'm sure it's really good, others will comment on your ingredient percentages, however, it's hard to really judge looking
at your pizza. Why do I say that ? well 99% of people here use their home ovens to bake their pizzas as do I, and you just can't compare *taste*
of a pizza coming from a commercial oven to one that you have at home.
Easy words to say, BUT... I know from experience. I was fortunate enough to be helping out at a local pizzera for quite some time, a few years ago,
and while there, I was invited to have some of my dough run through the owner's oven at his pizzeria.
I've been making pizza for over 20 years, it's always the same, same taste, same kind of texture.
I took some dough that I had made to the pizzeria, and the owner ran it through his sheeter, then added some sauce and cheese to it, and ran
it through his pizza oven. *** ---> The difference was like night and day. MY dough, my simple homemade dough, turned out so awesome, I almost kissed
his hot oven LOL. When you bake for so long, so many years, and then have YOUR own product go from "ok" to totally AWESOME, it's a big deal. I was so
happy, I could have jumped up and down. That's how excited I was. The owner told me, first off that my dough was really nice before he put it through his sheeter
and then told me after it was baked, while we were having a slice that he could sell it out of his pizza joint, and nobody would know it wasn't his product.
The light for me went on at that moment... all the technique in the world doesn't do everything, the magic, the true magic is in the oven. I saw it first hand,
and I'll never forget that. Yeah amazing.
I'd love to have an oven like yours, but I see it's about $2,800 ... ouch. Up here in Canada, that thing is going to be $3,500 or MORE. Nice oven, your pizza looks great Frank, I'm sure you are doing everything right too.
Edit: additional notes: I just read your next post about the dough in the cooler .... on that thought.... pizza places up here NEVER EVER use dough they made that day. So today being Friday, all dough used today was made yesterday.... I also do this at home, if I want pizza today, I actually make the dough Wed..... I find the dough is just that much better... the flavours in the dough start to come out more, more rounded, just better tasting, by day 3 you start getting this sour dough kind of taste to the dough which I really love....
