I started making pizza, seriously, two years ago, when I got an oven that can get to the right temp. (400-600 C)
I’m still working on the best recipe for dough, I’ll post it when I can nail it. 

I usually start with poolish, a couple of days before, and try to replicate Neapolitan style pizza. 

https://zap.cooking/recipe/naddr1qqchqmrpde6xzttsdahkc6tndqkj6ttnw3shyar9wgkkgmm4va5z6en0wgkhq6t60fsj6mmj9438yetpvspzp5lsdkpsuvuj0apzl8gqc5vqk6s8r78qy3tnck4dt3dr79ll20wrqvzqqqr4guyplh98  

 The super hot oven makes such a difference.

I've only recently figured out how to get my Kamado to approach those temps. 

 I think a good oven is more important than getting the perfect dough 

 I just gotta get me a decent peel. 

I've had some messy incidents trying to transfer 😂 

 Semolina flour, that is the solution to the transfers.... 

I have an extra peel... you want it?  

 I'll duck into the cheapie shop, I'm pretty sure they'll have a cheap peel. The holes are far too big on my thing.

I'll also pick up some semolina. 🤝 

 Somewhere someone is trying to come up with a way to make that sentence into a bitcoin pun. 

 I asked the AI, but it was horrible... I even asked it to think like a Bitcoin Maximalist, I don't think it worked. 

 https://image.nostr.build/12d90565dc9e4811862330b59c833ca69f33c0e30080e6cdbdb71bb7fc15dea0.png 

 I started making pizza, seriously, two years ago, when I got an oven that can get to the right temp. (400-600 C)
I’m still working on the best recipe for dough, I’ll post it when I can nail it. 

I usually start with poolish, and try to replicate Neapolitan style pizza.