"Looks good. I have a lot of pizza parties here so while this method is interesting, I have people make their own pizzas using a basic pizza dough recipe. So, this method won't work. I also use semolina to slip the pizza off the peel…"
"Thanks Frankie, that was helpful.
I use the same method as you to get my oven going but think I need to concentrate on a hotter or brighter burn and a longer equalisation to get better results. A mate of mine is an olive grower so I think…"
"My flour changes but I tend to you use Pendelton Mills, Power Flour, General Mills-Big Loaf or Surpurlative.
this picture is made with Big Loaf, and uses the Tartine method. In my AS 32x36, I can fit 9 loaves.... "