braised
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I think this is largely a myth. The dough is the hardest part.
I don't think you have ever had a true Neapolitan pizza. The ultra-high heat makes the bottom charred, the exterior crispy and the interior chewy and moist.
I don't think you have ever had a true Neapolitan pizza. The ultra-high heat makes the bottom charred, the exterior crispy and the interior chewy and moist.
Having made pizza dough a hundred times, now I usually just buy store bought dough and grill it.
That said, there are many other great kinds of pizza to be made.
Can these be had at Home Depot?
Heres a really good, albeit long, read about homemade pizza making: http://www.varasanos.com/PizzaRecipe.htm http://www.pizzamaking.com/forum/index.php good resource also
Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal.
Reinhart talks about this point in his book and describes in great detail the window pane test. I've found we have had greater success when we use our grill than when using our oven.