Re: Tom Lehmann/Yuval cold fermented pizza dough

Quote from: sadexpunk on Today at 02:02:31 AMam i understanding all of this correctly?

EDIT:  after a bit of research on this site, i see nearly everybody uses the screen first, then transfers to the stone.  is that right?  however, i see many posts around dough sticking to the screen, so wonder if my ‘incorrect’ method may work better due to the base already having been cooked?

thank you

Baking pizza is all about the correct balance of heat between the top and the bottom. What balance is needed and how that balance is achieved depends on the type of pizza being made, the toppings and the equipment being used. Even in a commercial setting achieving this balance is necessary. In that setting what they have going for them is that the oven was designed specifically to bake pizza. Your home oven was designed as a generalist baking appliance. With it you bake everything from cookies to a turkey to a cake to, in this case, pizza. To bake pizza in a home oven requires some “tricks” to achieve…