G'day The reciepe I've used forever 500 gram strong flour ( tipo 00 if you wish) 325 ml water Teaspoon dry yeast 3/4 teaspoon salt. I measure all with an electronic scale, can't go wrong Makes 4 x 220 gm balls Regards dave
well the photos didn't work out well, but end message is 380 degrees works well, but maintaining that temp is the goal. I understand why a lot of the commercial places use gas ovens now with a PID controlled device.
yea! I've done about 30 tonight. started out floor about 450 it was far to hot had to screen them then just a little blast on the floor at the end. By the end of the night the floor was down to about 360 and was cooking really well with a good Live flame for nice top spotting. I've also noticed that the weight of the toppings effects the amount of char underneath I was getting. ie I can blast a garlic bread through at 400 with little charing just nice spotting as there's no weight to the pie.