Okay, where do I start. My first post. Hello to everyone at PizzaMaking.com
My Introduction is here:http://www.pizzamaking.com/forum/index.php/topic,23920.0.html
I want to make pizza dough here in the Philippines using a home oven. Eventually I will either build a wood burning oven or buy a conventional double-deck gas pizza oven, but for now I would just appreciate some advice on using a regular home oven which goes to about 500 degrees and I can fit one 16" pizza inside. Not sure if I should look for a pizza stone or not here.
Unfortunately I'm pretty clueless as I have never done it before. I watched video's but then stumbled onto this site and it looks like I'll get the best long-term advice for my future pizzeria here in the Philippines.
Maybe if I list the ingredients that are available to me here one of the professional dough makers on this website can help me a bit.
The only flour I can find here is all-purpose four and cake flour from a small supermarket. The flour is just in plastic bags with nothing labeled on them. However I did find another all-purpose flour at another store which is double the price and it does have a name (white king all purpose flour 1KG bag).
The only yeast I can find is called Angel instant dry yeast (500 Grams).
I do not have a mixer yet, I guess I'll be kneading by hand for this testing period. Just want to make sure i can perfect the dough before I start buying equipment. I understand the procedures are different for a home oven versus a commercial one but that is all I have for now.
So I think that's about it. I would appreciate some tips and possible recipes for making like a batch of (4) 16" pizza's at a time.
Please let me know if I forget to mention anything and sorry if I did. Thanks again and have a nice day, Salvatore