Hello Pizzamakingforum board and Happy Easter!
Here are some photos of my pizza progress over the past few months. I think I am getting better. The only issue I seem to have sometimes is that a skin will form on my dough during a cold ferment. Any pointers for this? I have tried putting it directly in the fridge, resting before the fridge, using olive oil, and using platstic wrap. Plastic wrap seems to prevent it completely, but I do not want to have to do this, especially when scaled. Any advice is appreciated. Thanks!
Also, 2 weeks ago I moved in with my new Fiance at her apartment!
However, her oven is less than desirable. The range says it goes up to 500 deg, but I think it only gets to about 425. I used to cook my pizzas in my apartment's oven cranked up to 550 deg which realized only 525 deg. Anyways...we are moving into a house in October, so until then to make pizza, I have purchased a Bakers Pride 22" countertop deal. Got a good deal from a pizza shop that went under. I am hooking it up next weekend and will provide an update. Thanks!