So I make pizza once a week at least for the family, usually around 3 pizzas and a garlic bread pizza.
Started off making them in a standard kitchen fan assisted oven. Then 18 months ago my wife got me a G3 Ferrari and we love it. Took a while to understand the quirks of the oven and even longer to avoid over cooking the base.
Until very recently I made our dough on the same day, without yeast. Now moved to using yeast and around 30+hrs from dough creation to stretching/cooking using the PizzApp. It’s made a big difference to the pizza, in a positive sense. Additionally moved from rolling the dough to hand stretching.
Anyway here are some recent pizzas, any thoughts welcomed.