Hi everyone, newbie here and very interested in the site. I'm located in Memphis, a city known by me for having truly mediocre pizza. Having grown so frustrated with local offerings, I've decided over the past few years to try to figure it out on my own. Several years and a lot of work in progress has landed me here. I've read a few of the threads and am amazed at the knowledge being shared.
I am cooking my pizza almost exclusively on a BGE with a Fibrament stone these days. Being as this is Memphis, there is no shortage of BBQ cooking advice and supply. I've been experimenting some with various hardwoods in the BGE.
Also, I've just acquired some Caputo Pizzaria flour and am anxious to experiment. Advice? No advice too simple for me, just wanting to learn more about the art that is pizza making. Thanks for having me.