I use the Pizza Pilgrims frying pan pizza recipe, works well http://pizzapilgrims.co.uk/frying-pan-pizza-recipe/
I don't agree. I haven't had good results using 00 flour with any kind of bread.It depends on the flour - for pizza you want a decent 00 flour which will have as high (or higher) protein content than your average strong white bread flour, which in turn means more gluten formation.
It is sacrilege but if it works for you that's all that matters
You mean it is sacrilege to pop the bubbles or to not pop them?
I'll have to try your pizza dough recipe sometime soon because I've never had success in the past.
I don't agree. I haven't had good results using 00 flour with any kind of bread.
There is a really good site for this... explaining different doughs.
http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html
I am currently in the process of finishing a pizza oven that costs only ~£50 and takes 20 minutes to build... and can be taken down after.
Pics I'm sure will make it's way on here saturday when it's fired up.
00 flour refers to how finely it is ground. You can get high and low protein versions of it
Serious Eats does have some good articles.
Very interested to hear about the pizza oven. Is there a guide online that you're following?
I missed this previously. That looks awesome
What hydration ratio do you go for with your dough? I'm a fan of 65%.
That pizza oven is fantastic. I was looking to build a permanent one in my new house when i move. I think ill do one like that instead. Have you cooked anything else in there?