I'm still working for another two weeks. I'll head to a conference in St. Louis later in June and will catch some baseball there. Then SD in early July to spend time with my cousin and @thatbootlegguy.bsky.social and more baseball!
Hmmm. I'll have to make them again to answer your question. I also make a sauce of tamarind paste, sugar, fish sauce, garlic, and Thai chili peppers, diluted with water, to go with the oysters
I think that it helped me to have the experience of working with 🥖, but I don't think it's required. Gozney has a basic recipe and instead of their pizza ovens, you can bake on a pizza stone in your oven at 550⁰. Bake the stone in the oven for at least 30 minutes https://www.gozney.com/blogs/recipes/pizza-for-beginners-simple-pizza-dough
My sister uses Gozney's recipe and loves it. I use my own. The difference is I do everything in the bowl and let it proof in the bowl before portioning out, then I bulk ferment in the fridge for 24-72 hours before making pizza (bring to room temp)
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https://www.gozney.com/blogs/recipes/pizza-for-beginners-simple-pizza-dough