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Looking forward to seeing your future attempts. Been working at pizza for a while now and making some pretty good stuff finally. I think pizza is the hardest thing to perfect on the egg. Really fun and challenging to try though, even a so-so pizza is pretty tasty! And when you really start nailing 'em, worth all the effort to figure everything out!Monty77 said:Thanks a bunch for the advice, the dough was still pretty cold to stretch tonight due to a late departure from the fridge, so I went roller to help even it out. I appreciate the feedback, makes total sense now that I think about it. I will be making another pizza again soon, without the rolling pin...ChokeOnSmoke said:@Monty77 The rolling pin is your enemy. You never want to use one of those with a pizza crust. Hand stretch your dough ball gently, as to not pop the natural bubble rise of the dough. Everything else looks great.
Also, no need for parchment paper if your stone is preheated. The dough won't stick to a hot stone.
I'd say that's BS. I've used briquettes several times, and although not ideal, they work just fine. You're just going to get more smoke and more ash.Toxarch said:My dealer gave the impression that the binder in the briquettes will taint the ceramic and leave a smell forever. Scare tactic?