Hi pizzamaking.com. We are the 2StonedPizzaCouple. We live in the real Northern California in Trinity county. We have two pizza restaurants in the county that do a half hearted attempt. I love pizza and so does my partner and living where we do with no plans to ever consistently be near a large enough metro area to not need to take matters in to our own hands.
This found me buying us a 2stone for my weber genesis and learning how to make dough. I started with the basic lehmann dough and tweaked it to come to what many who have tried all say is extremely close to that "pizzeria" pizza.
203 g gold harvest bread flour...this is the highest gluten flour I can send my lady in to town to buy ( she deals with my lack of people skills for me this way ..I think it's the pizza that she does it for though because she just muttered she hates the grocery store too...)
121 g warm water
2g Breiss organic barley malt extract
3G olive oil
2g instant yeast..fleischmann's rapid rise is what we can get locally.
I dissolve the malt and salt in the warm water with the dough hook then add the flour and yeast which have been combined ..once it has come together as much as it can I will add the oil and finish kneading in the kitchen aid at speed 2 counter rise till doubled and on to the stones.
I would like to include pictures but néed to figure out how to resize them on my ipad