wood fired pizza oven

[Subrosa]

Originally Posted by estación seca

My brother makes pizza all the time. He said get a book called The Pizza Bible and practice with dough proportions. It is very variable with locale and climate. He makes his dough on Monday or Tuesday then lets it sit in the refrigerator until Friday.

Water is important too. I've heard of a place in FL run by a NYC ex-pat who trucks down tapwater from NYC to get the crust exactly like in NYC.