Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared to others. Im guessing that this is because most of my other recipes use more yeast. Am I right on this guess? I use the same stand mixer, wood oven and/or conventional oven, flour, yeast, water, etc for all the recipes when Im comparing them. The Pizza Bible recipes are pretty tasty, but I still feel like Im missing something. Grazie for any ideas.
The pictures are of my pride and joy wood oven that I got out here in Sicily. Goes up to 500 degrees C (932 deg F)! By the way Sicilians mainly eat normal round pizzas not the rectangles. Not sure where the whole pan pizza association came from.hahaha