Artisan pizza & flat bread connoisseurs.
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Jeffrey Zacharias
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- San Francisco, CA
- United States
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I did some more experimentation with getting the highest heat, and I wanted to post it because it is different than what other people are saying. It probably is related to the weather I have to deal with, but here it is.
Weather:
Temperature: low 4…
65% It's the Forno Bravo recipe, but it was in the fridge for 2 days, and it accidentally got uncovered, so it dried out:( By the time I formed the pizza it was not very wet. It basically became a dough with a much lower percentage of water.
I had success tonight! I did a couple of changes, but the conditions in SF were the same. I created a bit a shelter from cardboard to cut down the wind. I then rolled up some tin foil and put it at the back behind the 2stone, and a created a tin foi…
I just got my 2stone grill, and the first attempt I only got up to about 640F. However, the weather was not helping me. It was about 45F outside, super foggy/misty, and very windy. Have other people had a challenge with wind? I have a question about…
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