I did a bunch of reading on the web, including Jeff's page at http://jvpizza.sliceny.com/
. My home oven goes to 550 degrees. I use a stone. I warm the oven for about one and a half hours. The pizzas take exactly 3 minutes 45 seconds.
I've just found this forum, after about 25 pizzas, so you can be sure, I'm going to do a bunch more reading...
I use Cento crushed, and uncooked, ADY, KA- All purpose-unbleached, Sea Salt, snipped leaves of basil (not in Picture),and bottled spring water. Every other recipe I tried, just did not work for me at home.
I am at this point seriously considering opening a Pizza Parlor. It's that good. There are three steps I will have to completes first:
1 - Build a wood- fired oven in the backyard. (I'm waiting for three books to verify the plans)
2 - Adjust the recipe to the wood fire. (Maybe wetter)
3 - Get somebody other than me, the wife, or the neighbors to try it out for taste. It's got to be universallly accepted by non-family
I believe I need to do some science, and compute the actual ingredients, time to rise, refrigerate/not regrigerate, etc, but this Pizza is so dang good, and consistent..... I may be chasing up a wrong tree.
My wife is pure NY Sicilian, and she LOVES it. It may have prolonged my marriage...lol.