I found this site after watching some YouTube videos of a guy (he's probably on here...) making Vietnamese Baguettes and awesome looking NY style pizza in his back yard wood fired pizza oven and I said to myself "I want to do that too!!". I was trying to gather the importance of all he was saying regarding the flour he used, hydration percentage, etc. and followed his URL pointer to this forum. I was amazed at the amount of information found here and am eager to read down through all the posts (although that seems overwhelming!)
I've been making bread and pizza crusts at home off and on for a while now - (30 years??) - and they've been OK... not great... some better than others... but just that typical homemade taste and texture. Even though I've got a stone in the oven at all times, I've never been able to get that really great pizza crust. I am hoping to find - maybe not the secrets - but the knowledge to take my bread/pizza making to the next level.
I am close to Philly and New York and visit there and have always enjoyed South Philly Italian bread and New York style pizza and have wanted to recreate these myself. I also recently returned from New Orleans and came to realize the amazing bread used in their Po Boy sandwiches. I have joined the quest of others searching for how to duplicate that thin crispy crust and manna-like crumb.
That's my story. I'm eager to jump in and do some reading. Thanks, everyone!