2stone, Would you be willing to share your dough recipe that you have been using with your pizza oven? Your Pizza's look great! And your invention looks like a great breakthrough in home pizza making. Thanks for sharing. Tom
Well...thanks for your compliment.
I am probably one of the least qualified people to give out recipes. (since this forum
in particular is populated by some very bright and accomplished bakers)
But ....I can tell you that I use a modified version of Peter Rinehart's from his book "American Pie"
Modified in the sense that I punch it down a couple of times (I use the cold rise method) and do not
proof it at room temp at all before I make the pie. For some reason I tend to get allot better oven spring (big uneven bubbles) the faster I get it from the fridge into the oven. I also recycle a 5-10 day old dough ball in with the new batch as many people on this forum do.
What I have learned is how important the temp. and type of heat you use is. Using the wrong baking method can be as futile as trying to roast a marshmellow on a 100 watt light bulb.
I probably subscribe to Rinehart's credo "that pizza is good when it's is good for you"
Being a preachers son, I tend to shy away from the do's and dont's. After reading "American Pie"
I can see how quickly pizza can become like religion or politics, where many nuances are hotly contested.
On the other hand as Rinehart points out, it is the people who are the most opinionated and passionate who make the best pies.