I must say I shed a tear of joy when I came across this forum, and this thread!
I have been thinking about pursuing this for years, to the point where I even offered to double match his pay if my 17 year old nephew would get a job at Bocce and infiltrate for me
Thank you
@shmigga for starting it and keeping up on it with your experimentation and progress - I would love to know your latest and greatest recipe!
@cola__st - I think your quarantine attempts look amazing too, would love to know your current recipe!
From browsing the thread, it seems the most important ingredient is the dough (or, is the most important to prepare correctly, at least) to get the right crust. And I would agree, the more I think about it. That certain thickness with just enough crisp and hopefully enough structure to hold it up a bit without being super floppy.
I am anxious to try the sauce attempts as well, though this seems more well-controlled. I am ready to finally replace the garlicky crud we find around here with some sweeter sauce!
Still trying to procure the holy grail pepperoni here in Florida more easily though...
My initial question is the prep and pan. I remember watching the guys at Bocce use super-seasoned pans (of what matieral? Are they regular aluminum sheet pans? They looked thicker.) And then they all take it out of the pan and put in on the deck for a few minutes at the end.
What temperature are those ovens? I see 550 tossed around here, I am not sure if my home oven goes that high... are the beck oven in pizzerias hotter than that?
From the looks of it though, you guys are nailing it and far closer to Buffalo pizza than I would have imagined we could get! I am looking forward to hopping on the train and posting any pics of my successes (or failures)!
