Hello, my name is Albert and I'm new at pizzamaking!
I have some doubts... what recipe is better for my oven?
I have a pizza stone and my oven goes to 450ºF (electric and old home oven
The flour is 13.5g of protein, and a friend recommend me to use 20% semolina.
I use IDY.
I don't know the % of oil, salt and sugar that I must put in the mix... and that's why I ask to the professionals!
I should say that I made pizzas in my oven (not with the actual flour), but I have problems to brown the crust, it always looked "white"... :/
Thanks to all, and sorry for my bad english..!