Breadhead, I want to thank you for all your bread related posts. One of the reasons I bought a Primo was to bake and cook pizza and your posts inspired me to go out and buy a few goodies - digital scale, infrared thermometer, and 00 flour. I watched your buddy's videos at StellaCulinary a few times and am pretty happy with the results. The hardest thing is waiting 24 hrs for the dough to proof. Here are some pics of the cook. I have questions.
Here's the set up. I tried to get the stone as high in the dome as possible.
Raw pie
3 minutes w the top vents closed...think i'll go 4 next time bc it only got a little color on top
I was happy with the crust - I've tried pizza before in the oven but it petty flat.
Nice Leoparding
Here's the set up. I tried to get the stone as high in the dome as possible.
Raw pie
3 minutes w the top vents closed...think i'll go 4 next time bc it only got a little color on top
I was happy with the crust - I've tried pizza before in the oven but it petty flat.
Nice Leoparding
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