I feel like a heathen asking for advice on making Grimaldi's style pizza when I'm a 20-minute train ride from the real deal, but I just love making pizza and would love to make an attempt. As for dough, I imagine I want to use the Lehmann recipe. I figure I should cook right on my stone. Top temp of my oven. Am I right so far? And any advice on dusting the peel before building? I sometimes can slide it right off, sometimes I just make a mess of my whole oven, particularly the over door.
In addition to confirming my assumptions, I'm wondering what folks might recommend for saucemaking, and I am at a total loss of what to do when making the thing. Working with fresh moz is something I have yet to get the hang of, and I don't know what order to put the ingredients on in. I'm looking to make cheese and pepperoni pizzas.
Any advice would be much-appreciated. I know that without a coal oven I'll not succeed fully, and that even my best efforts will be a pale shadow. Still, it's all in the pursuit, right?