I hadn’t made homemade pizza in a while. One edge got a little too done, but overall it was pretty good.

Premade dough from the supermarket, second proof for about 4 hours. Minimalist sauce: San Marzano tomatoes, EVOO, oregano, garlic, a little hot sauce. Three cheese blend, pepperoni, shrooms, fresh basil from my garden. A few minutes on the pizza steel and Bob’s your uncle.

  • JohnnyEnzyme@piefed.socialEnglish
    1·
    1 month ago

    Yup. The science is well-documented and sound. Fast heat-flow, baby.

    I’m in the middle of a pizza steel project myself.