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by ccgus
3326 days ago
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I 100% endorse these recommendations (I say this as someone who makes 3-6 pizzas a weekend, with an oven that does 900+ degrees as well). I'll also put in a little plug for my dough calculator here: http://maybepizza.com/calc/ , which is a bit more accessible on hand held devices. I like that you're keeping a historical record on your spreadsheet- that's a neat idea. |
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Let people post their results, correlated with their location and time to pull humidity from the local weather and give them a place to store results and we can crowd source our way to some serious pizza! :P