First time using Tipo 00

BigGreenBamaGriller

So after seeing all the rave reviews of using Tipo 00 flour for pizza, I finally broke down and ordered 2kg of it. I use the "Artisan bread in 5 minutes a day" method for pizza dough. I make my own pizza sauce from canned crushed tomatoes, and shred Sorrento low moisture mozzarella.

Fired up the egg around 650, plate setter legs down, pizza stone on top with Egg feet as spacers. This one took longer than I expected. Usually at that temp, the crust is charred within 2 minutes, but this one took about 5. I may try to raise the stone higher in the dome next time.

 

Just before I pulled it off.

I am very critical of my own food (There's always something I would've done slightly different...), but I told my wife, and she agreed, that this is the best pizza I have ever eaten. Thanks for the recommendations guys!

TTC

Looks great to me!  

BigGreenBamaGriller

In case ya'll are wondering, the little ones don't like pepperoni...

Sonny3

Looks good and pizza is one of the first things I want to try.  Thanks for the dome height tip.

SaskNortherner

Most people will agree that the 00 flour handles the high temps a lot better than all purpose does. I changed over and would never go back.

jaydub58

That's a good looking pie, @BigGreenBamaGriller !