Been having good luck lately with techniques I learned from The Pizza Bible. Just wanted to say thank you!
You're very welcome David!
That's a fine looking pizza. Can you tell us more about it? What kind of flour? What was the bake time and temp?
Sure! I followed the Neapolitan dough recipe, with Antimo Caputo Tipo "00" Flour, 1 day rise on the counter, 2 day rise in the refrigerator.
I preheat at 550F for 1hr, then turn my broiler on high, and use a baking steel for approx 2:30. I turn once and finish it for another 30 seconds until it is done!
Excellent results. The steel really helps, as does the broiler. Again, well done!
So nice to hear David. Thanks again for your kind words and your post. Keep up the amazing work
How to Season a Pizza Pan
Use a Poolish to Take Your Pizza to the Next Level