Sorry for the lack of posts, I want to be more active here hehe, but been busy working on my pizza's!
I really feel I've improved, and my pies are getting more and more amazing!
I've been making 25 pizza's one day a week using the following recipe
.45lb of each salt, oil, and sugar
guessing on the yeast.
The dough is made, cut and balled on Friday then refrigerated and taken out first thing Monday.
Using a countertop bakers pride set to max with two Fibrament stones.
Pizzas are stretched onto a 19 inch screen, dressed, then baked for about 5 minutes each.
I'll let you guys judge the result, but these are way better than what I was buying before, so completely worth doing myself.
Really the only issue I've been having is pale crust on the bottom. I'm thinking it's that the oven isn't rebounding as quick as I want to make them, or I could use more sugar in the crust. I will be trying more sugar on the next batch to see if that works.