I had posted earlier for some advice but didnít any response. Iím a baker from way back, and havenít made to many pizzas, mostly focaccia. I looked around this site and found all the info I needed, veary good info. I was looking for a good stuffed pizza recipe, with what I found and knowing a little about dough I experimented and came up with something I like.
One thing is Iím doing pizza in a conveyor oven, different techniques (itís suppose to be full proof, ha ha, Iím still learning). Iím in the process of opening a small place, in a small town, I want to have the best pizza I can, and the nearest pizza place is 12 miles, no competition.
Any advice is appreciated