I typically use store bought dough mix and I'm pretty convinced that's not the best way to go. I want to try my hand at pizza in the egg. What's your recipe for crust? Can you explain the whole method (mixing, resting, proofing if necessary)? Lastly, can you explain the cooking technique? I have a Platesetter and BGE pizza stone. Thanks for your time.
Conservative stalwart in Thornville, Ohio