I still haven't perfected prepping the pizza quick enough so that it doesn't stick to the counter or peel, if I'm making a freeform pizza
stangman67 wrote: »
Kamado grill with either lump or straight hardwood is probably the easiest household option
scubalab wrote: »
I usually use flour (regular or semolina) on the surface but probably not enough. I know corn meal is also used, but I've not tried it. My problem is it takes me too long to prep the pizza, I overload it, and it becomes unworkable. But, it still tastes awesome! I'll try corn meal next! I also just ordered a teak peel. We'll see how that works.
SeleniumFalcon wrote: »
Thank you very much, @treatz3, that is exactly what I will do first, order that book. Perfect way to begin and avoid mistakes.
treitz3 wrote: »
Black Truffle Oil x Black Truffle Salami with mozz balls, fresh shaved aged pecorino and homemade hot honey sitting on top of freshly prepared San Marzano based sauce.
This thread is (not) helping my weight loss...
engtaz wrote: »
You all are making me hungry. What sauces do you prefer.