I am new to this forum and joined a few days ago. This is my first post. I am a pizza enthusiast here in Denver for many years, making good pizza in my kitchen oven (low heat) with a Peter Rhinehard recipe.
Inspired by you all here in the forum, its time to take the next step and get a 2stone pizza oven which I look to purchase in near future (…so be ready Willard!
). I have a question for everyone here and hoping for some feedback. (I hope its appropriate to ask this here on this thread).
I have been reading about a lot of recipes (pizza Raquel, Varasano, Lehmann’s NY, etc). I want to start using a recipe now in preparation for my upcoming 2stone purchase.
What is a great recipe to use with 2stone oven?
(Assuming I don’t
want to use sourdough starter, since I have not gone down that road yet)
Can anyone make any good recommendations? My favorite pizza style would be Neapolitan and NY style, and I’m not opposed to buying some Caputo 00 flour.
Thanks to you all for raising the bar,