Hi all, my name is Will and while I'm only 20 I've been making pizzas for over ten years now. I have recently bought my first outdoor oven in the form of a Kettle Pizza but have been using the frying pan method up till now. My main reason for joining is that I'm having difficulty getting my first sourdough culture to go right now, it's started on a dried Italian mother from sourdo.com. I plan on baking with red Caputo 00 and I use Fontanella San Marzano Passata and a delicious local UK Buffalo Mozzarella I have found. I look forward to reading into what everyone has to say and getting involved in discussions here! Happy cooking!