Well, I don’t think most people who read that page are the sort willing to go to that effort. But it’s a good read for people who have cooking experience. You s

Well, I don’t think most people who read that page are the sort willing to go to that effort. But it’s a good read for people who have cooking experience. You see the temps required and quickly realise, you can’t duplicate that style at home without a lot of effort and some risk. This really changed my approach to making home pizza. I have baking stone and think it’s a waste of money. My recommendations are: Get a perforated pizza pan instead of a stone and bake on the lowest rung at the highest heat. Use a basic bread recipe with and add yeast AND baking powder (or baking soda and cream of tartar in a 1:2 ratio). You can ensure the big bubbles and create texture differences.