Giardino 70 in San Diego - round stand

[Allo Pizza?]

And we have pizza!

I used the FB recipe "by weight" and the crust turned out great, despite using "regular" all purpose flour. As an experiment, I prepared 6 dough balls the night before (stored in the fridge) and 6 dough balls 4 hours before. Although the elasticity was not the same at the time of shaping the base, we could not tell the difference in the cooked pizza.

As an experiment, I froze three of the pizzas, and they turned out great 3 weeks later...




Next step is to try making the dough with tipo 00 flour, and use the almond firewood I picked up yesterday. I used some 00 flour last week-end to make belgian waffles (I had run out of regular flour) and it resulted in very light waffles, something I have not been able to achieve with all purpose flour from the store. It should make a big difference for the pizza crust too.

I had good luck using just regular flour to coat the pizza peel, but was wondering if someone has come up with a non-stick pizza peel? If not, it really sound like a no-brainer invention (James?). Maybe I will try attaching a non stick cookie tray to a handle just to test the concept... I will let you know how it turns out.

[eprante]

Very nice looking pizza and oven. Congratulations!
Eric