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We are doing our best to make exceptional pizzas! So far the most important factors are: * High heat - I aim for a deck temperature above 900 degrees Fahrenhei

We are doing our best to make exceptional pizzas! So far the most important factors are: * High heat - I aim for a deck temperature above 900 degrees Fahrenheit, but am having trouble keeping it that high during the cooking process. * Great dough - My wife uses double-zero (00) flour and a Jamie Oliver recipe that seems to work well. We are working on extending the proofing time for a better rise. We don't know how to toss the dough yet. * Tasty toppings - Anything fresh is awesome. At 900F, the pizzas cook in about 2 minutes so the toppings retain their essential oils and flavors. I am working to grow many of my own herbs and tomatoes this year. * Fresh cheese - My wife and I are planning to make our own mozzarella cheese sometime soon. * Great guests - We aim for a truly participatory event - everyone gets to help to prepare, cook, and eat!

e28eta 13y ago
Honestly, just start tossing it. It was much easier than I expected. Make an extra dough ball, so if you drop it dinner isn't ruined.
- analog31 13y ago
  A useful rule: "What the eye doesn't see, the chef gets away with." -- from Fawlty Towers
- jkubicek 13y ago
  It helps if the dough is cold, too. When we make pizza, we've started letting it rise in the fridge for 24 hours or so. The result is a flavorful dough that's super-easy to toss.
poulsbohemian 13y ago
The "30-minute" Mozzarella recipe that most people start with really is easy and generally has a good success rate. It might not be completely authentic or "world-class" but it goes great on pizza.
lostlogin 13y ago
Yes! The 00 or similar is key. I add a bit of semolina flour too - it's quite yellow and seems to help make the dough extra stretchy. In other regards I follow the Jamie Oliver recipe too. The bases cost about 5x as much to make compared to when I used normal high grade flour, but they are so much better.

e28eta 13y ago

Honestly, just start tossing it. It was much easier than I expected. Make an extra dough ball, so if you drop it dinner isn't ruined.

analog31 13y ago
A useful rule: "What the eye doesn't see, the chef gets away with." -- from Fawlty Towers
jkubicek 13y ago
It helps if the dough is cold, too. When we make pizza, we've started letting it rise in the fridge for 24 hours or so. The result is a flavorful dough that's super-easy to toss.

poulsbohemian 13y ago

The "30-minute" Mozzarella recipe that most people start with really is easy and generally has a good success rate. It might not be completely authentic or "world-class" but it goes great on pizza.

lostlogin 13y ago

Yes! The 00 or similar is key. I add a bit of semolina flour too - it's quite yellow and seems to help make the dough extra stretchy. In other regards I follow the Jamie Oliver recipe too. The bases cost about 5x as much to make compared to when I used normal high grade flour, but they are so much better.