You should use dbl zero flour for the crust and san marzano tomatoes for the sauce. Make your sauce at least a day ahead. Make your dough a day ahead of pizza day and let it ferment in the fridge overnight. Top shelf cheeses of choice and fresh herbs. Preferably a brick oven or at least a pizza stone. Highest heat setting on your oven.
(seriously, take this fellas advice. I come from an italian family of incredible cooks and pizza-makers, and from a state with some of the best pizza, and this is it. The 00 flour and fermenting in the fridge overnight are the two most important aspects. The san marzano recommendations I can get behind, I'm personally a fan, but you can make a good sauce with or without san marzano. They just have a very specific soil that gives the tomatos a slightly different [less acidic] taste that some prefer, some don't. I typically make my sauce by using 1 giant can of crushed tomatoes, 1 medium can of sauce, and one tiny can of paste. I'll usually use san marzano for either the crushed tomato or the sauce, and the rest just regular tomato-based. But it's all about experimenting and finding what you like!)
Doesn't have a brick oven, but it's only the recent months that I look through the bakery supply shops and found legit places that sorts their flour on protein content. There were so many people I queued 20 minutes just to get in.
A good portion of people that was bored in Spring'20 will stop being sheeple; already evidenced by multiple Hollywood celeb backlashes when they put up their cringe virtue signalling videos.
King Arthur has always been cucked (they're local, have stores all over my school and general area, etc. I've been using bob's red mill now for flour w/ good results, and, at least as far as I know, they aren' a political company in any way [someone please correct me if I'm wrong])
You should use dbl zero flour for the crust and san marzano tomatoes for the sauce. Make your sauce at least a day ahead. Make your dough a day ahead of pizza day and let it ferment in the fridge overnight. Top shelf cheeses of choice and fresh herbs. Preferably a brick oven or at least a pizza stone. Highest heat setting on your oven.
This guy pizza's!!!
(seriously, take this fellas advice. I come from an italian family of incredible cooks and pizza-makers, and from a state with some of the best pizza, and this is it. The 00 flour and fermenting in the fridge overnight are the two most important aspects. The san marzano recommendations I can get behind, I'm personally a fan, but you can make a good sauce with or without san marzano. They just have a very specific soil that gives the tomatos a slightly different [less acidic] taste that some prefer, some don't. I typically make my sauce by using 1 giant can of crushed tomatoes, 1 medium can of sauce, and one tiny can of paste. I'll usually use san marzano for either the crushed tomato or the sauce, and the rest just regular tomato-based. But it's all about experimenting and finding what you like!)
Saved your instructions lol.
Doesn't have a brick oven, but it's only the recent months that I look through the bakery supply shops and found legit places that sorts their flour on protein content. There were so many people I queued 20 minutes just to get in.
A good portion of people that was bored in Spring'20 will stop being sheeple; already evidenced by multiple Hollywood celeb backlashes when they put up their cringe virtue signalling videos.
You sir definitely know Your pizza, that is exactly how I make mine down to the double zero flour.
Pizza stones rock. And if you are hard core making your own dough, stop using King Arthur flour. They too have cucked out to BLM.
King Arthur has always been cucked (they're local, have stores all over my school and general area, etc. I've been using bob's red mill now for flour w/ good results, and, at least as far as I know, they aren' a political company in any way [someone please correct me if I'm wrong])