Tony Pizzeria's Blog (1)

I think I got the sogginess solved. Did a Pete-zza Lehmann dough yesterday (no culture). Just for the heck of it I split the recipe in half and decided to bake 1 in the oven and one in the 2-stone. As recommended by Willard I started at 650 and went to 725 cooked in 3 1/2 minutes… Continue