Nice, I’m gonna consider that pizza oven… Been doing the pizza steel in a standard electric oven and it gets so close, but it’s just not quite there. And we’ve been using low-moisture moz only, but I’m definitely gonna try some gouda in there next time. Thanks a lot!
Cheese is kinda half Gouda that I have grated relatively fine and half a ball of fresh mozza.
Dough is about 58% hydrated, overnight in the fridge, mashed and salted canned tomatoes, peppers and oregano.
I bake it in my effeuno electrical pizza oven which is basically the whole secret, it does magic.
Nice, I’m gonna consider that pizza oven… Been doing the pizza steel in a standard electric oven and it gets so close, but it’s just not quite there. And we’ve been using low-moisture moz only, but I’m definitely gonna try some gouda in there next time. Thanks a lot!