Hello everyone! I have been a member for a couple years, but never posted anything before. I have been making pizza for about 50 years. Mt first pizza was Chef Boy-R-Dee out of a box, with hot dogs on top. Not the best, but at least it got me started. And in those days you really did make a dough from yeast and flour and let it rise! Since then my trial-and error results have been mostly mixed. Many of my pies were very good, but they never tasted like a real pizza - more like a home made imitation. I got my first pizza stone about 20 years ago which I still have), but although the result was a big improvement over prior pizzas, they still lacked that certain "something" that only professional pizzas had.
About three years ago I decided to step up my game and started to read up about it. I started using 00 flour and do a cold fermentation for 72 hours. I converted my Weber grill into a Little Black Egg. I am now making pizza as good as any I have had, at least to my taste. I primarily make napolitana style pizzas, although I am also a big fan of Chicago style, having roots in the Windy City.
My most recent purchase is a pizza steel, which I have been trying out in my home oven, with a stone just above it. Results are good, but not as good as the LBE. Home oven pizzas cook at about 525F in around 5 minutes. LBE pies take about 3+ min at 725F
This forum has been a big help to me. Thanks Everyone!