We've been trying different things…stalking this thread and taking in all sorts of stuff.
This was half 00, half bread flour-cold fermented for about 48 hours. Gas home double oven. Baking steel in bottom oven, preheated on 550 for about 30 mins, par baked with a slight layer of sauce. Then, steel preheated again with broil for about ten minutes. Launched with semolina. Baked for about 10 mins?
Homemade sauce using cento crushed tomatoes, olive oil, and some italian seaoning. (I know..lol) shredded low moisture whole milk mozzarella (not pre), sandwich pepperoni. Then a little more cheese, then pepperoni and bacon and a little fresh mozzarella torn in pieces. Oh.my.goodness. my wife and I aren't sure how much we'll be eating pizza from anywhere now.
Thank everyone for ALL the information we've gained!
by Mandrac1983