Did some pizzas on my egg for the first time tonight with great success. Most definitely the best pizzas I’ve ever made. I worked at a pizza place for a semester in college and had plenty of practice, but I’ve always found it harder at home to get a really good crust.
honestly, I used Robertas as a starting point for the dough to change it up a bit, but I never really use recipes so I just approximated everything. reading about hydration points was something I hadn’t noticed before, and a wetter dough I think definitely helped. Also, for y’all saying cornmeal/flour on the peel, you need to use semolina flour. Cornmeal texture without the flavor. That’s what’s used in restaurants on the bottom of the pizzas that gives it that crunchy grainy texture. Also, did it for the first time tonight where I brushed the whole crust with olive oil and then salted it. Hadn’t done that before and it was such a difference maker as far as adding flavor to what’s been before a kindof bland crust.
While canned Marzano tomatoes drained, added salt pepper garlic red pepper and basil, then blended in my ninja. Used fresh whole milk mozz for sure. Also couldn’t find Italian sausage at Kroger so I just added fennel sage oregano and some other seasonings and made my own. This was kinda life changing. I made a lot of small pizzas.