New pizza maker here. Made dough from scratch for the first time this month. Beforehand I used premade dough from trader joes once or twice. Overall little experience. I'm in Stanislaus county so am close to the Stanislaus brand of tomato products and can buy them locally.
Right now I am using KABF for my flour.
did not write it down but from memory this is what I used.
5 cups flour
2.5 cups water
2 tsp instant yeast
2 tsp salt
3 day rise in the fridge
I stretched it by hand but did not do a very good job. It was before I read about how to do it.
Did not turn out bad it was just "thick crust".
Cooked in my big green egg at about 700 degrees on a pizza stone.
Prior to this I cooked pizza in my gas range which was OK. It is a bluestar RNB. It has a ceramic/infrared broiler that goes up to 1850 degrees. Baking goes to 550ish range and has convection fan. I can probably rig this up to make a good pizza but might not worry about it since the green egg does a good job.
I have been reading the forum for several days and it looks like there is a lot of good info and a lot of helpful folks.
Thanks!
