While I enjoy reading the threads of people making pizzas on their BGE's, it's probably not something I'll ever tackle because I have a 2stone pizza oven. When my wife was preggo, she was jonsing for good Neo style pizza. After fooling my kitchen oven my tossing frozen wash clothes on the t-stat to bump it up to 700 degrees momentarily, I quickly realized that my oven was the constraint to me reaching pizza nirvana. In comes the 2stone inferno oven. Since then, three years ago, I have gone through 24, 55lb bags of Caputo 00 flour and am getting ready to purchase bag #25. That's around 2200 pizzas at the size I make them of 250-270 grams of dough each.
I have two sour dough starters I use, one from Ischia, another from Cameldoli but right now I only have the on from Ischia up and running. Lately, I've been making them at 63-65% hydration, 10% starter, 2% salt. I want to share some more recent pics with you guys:
plain ol marg, one of my favorites and how i start every session:
white pizza with onion, garlic and clam!
this is why you don't use rolling pins when working pizza dough, you'll press out all of those lovely air bubbles!
I hope you guys enjoyed pics from my pizza journey! :)