I would like to start making pizza in the eggs.
Please consider me as a beginner looking for pizza magic.
I have some high gluten flour from RD to use.
I would like to find a recipe for a cracker type crust and a thin nice chew crust.
The recipes that are suggested, will they perform the same in the oven and an egg, assuming the use of pizza stone and 450 degrees. I was thinking i could experiment inside and later move to the egg for baking.
I have the artisan bread in five mins book. Does the master recipe do well if you use a high gluten flour in it? Any success or failures with that?
Thanks for the assistance and getting me started on the right foot.
I need to get a pizza peel to work with.