Hi All.
I joined here a while ago and made a bunch of pretty bad pizzas. I got discouraged and stopped trying, but now I'm ready to try again. I think some of the problems may be because I was using Ken Forkish's 00 flour recipes from "The Elements of Pizza" in my home oven. My recent research here seems to indicate that's a bad idea and 00 is more suited to wood fired ovens (what did I know?). I tried several of his recipes ranging from 24-72 hour proofs but wasn't very happy with any of them.
I have looked through the forum and haven't seen what I would call a basic or "beginners pizza recipe", some kind of basic recipe to start with and then working from it to experiment, learn and improve. Maybe there's one here, but I couldn't find it. Info that would be helpful are things like which flour, hydration percent, mixing time, proofing time, baking technique, etc. The style of pizza (NY vs. boardwalk vs. Napoletana, etc.) doesn't matter much to me at this stage
FYI, I have a nice pizza steel, but my oven only goes to 500 F. I have access to most of the ingredients I've seen discussed here.
Can someone point me to a basic recipe for a home oven and steel that I can work from.
Thank you very much in advance. I am hopeful that I can learn to make good pizza and pass what I learn along to the next Newbie.