My name is Dave. I have lived in the backward and barefoot region of Kentucky for more than 5 decades. I never liked pizza until I had one in Switzerland about 15 years ago. No sauce, puffy crackery dough, wonderful cheese, and, of all things, an egg on top. It was heaven. I also experienced a bread revolution there. I came home and built a wood-fired brick oven in the side of a hill, then built my timber-framed home around it. (I operated a sawmill at the time on the side). Bought a book, captured my own yeast and started making bread alongside my enthusiastic daughter. 15 years later I am ready for another one of those pizzas. So is my wife. We are not going to Europe to get it, or even New York. I could tell you how to make pork ribs or barbecued brisket or pork shoulder but I don't know a blamed thing about pizza dough, sauce, or mozzarella cheese. I am hoping for some help.
I do use baker's percentage. I do bake in the wood oven. Lower temp of course. I do have access to KA flour. That's about it.