Made four pies yesterday – loving the Ardore — cooked these at full throttle – all done in ~60 seconds or less. My first star (don’t laugh), a marinara, a pepperoni and a vegan cheese, rabe, olives and mushroom. All the bottoms turned out perfect :chef:
Sure – here is what I used. BTW – I have an online dough calculator which is helpful for developing your recipe at http://www.mypizzamaster.com
Thanks for the kind words. Best tip is make the pie on a different surface – then at the last second slide it to a wooden peel (wood is 10X easier and does not stick) – use metal peel for turning and removal. I’ll try to post a video too.