Hi fellow pizza fans. I bought Peter Reinhardt's book American Pie when I decided to learn about making pizza and thus began my journey on pizza. I have always been a fan of wood cooking (in yhe past I have done a lot of camping and cooking over an open fire) and the idea of a WFO intrigued me.
My initial reactions are usually more intense than my follow through so I am doing a lot of reading and absorbing of information to determine exactly how to approach pizza making. I currently only cook pizza in my home oven on a stone and it turns out good enough for me. Of course, I am always willing and wanting to improve. Right now my struggle is what I can reasonably afford and what will work best for me; home oven with some combination os stone(s), some type of kettle based setup using a combination of charcoal and hardwood, an oven add-on for a gas grill, a gas fired dedicated oven, or a full blown WFO (I already know I don't have the time or desire to build one from scratch so it would a cast pre-made unit which would require less effort to put together.
My dough skills are probably lacking but I get the sense that much of the dough technique is dependent on the oven temps possible so I haven't done too much experimentation on that front yet. I cuurently use Peter Reinhardt's cold fermentation process for neo-neapolitan dough (which I guess would be classified as New York style in most people's opinion). Looking forward to much learning here and I have already been lurking for several months.