Welcome to my wheelhouse.

by domer.mq , Monday, September 19, 2022, 09:57 (1365 days ago) @ Jay

Absolutely scratch. 1) it’s fun as hell to experiment. 2) I’ve got a super easy, lightly modified Wolfgang Puck recipe that churns out really tasty pizzas my kids fight over, if you’re interested.

Cornmeal is fine. I find semolina makes launching easier than cornmeal, but I’m not picky. Whatever I’ve got around. Metal peel for sure though. Wood is for people who live the pizza life. Metal is for folks who want dinner without tears.

Pizza STEEL. Skip the stone. Sone is fine, but for under $100, you can get a steel and it makes a world of difference. I have an Ooni ove too, and it’s great, but the fire management is real work, and so I usually still default to the steel in my normal home oven that only goes to 550, and with the steel I get a great crust.

Oven temp: Hot as your oven will get.

Always homemade sauce. Do not cook it. I sometimes blend up real San Marzano tomatoes, then some salt, pepper, and “Italian Season” to taste, and it always kicks ass. I also often just use Hunts tomato sauce, same spices, and nobody ever complains. But above all, never cook the sauce. Sauce is supposed to be bright to cut thru the cheese, bread, and toppings.

Basil after cook, if we’re really worrying about it.

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Sometimes I rhyme slow sometimes I rhyme quick.