fguidry| 02/20/2020
I've eaten Rocky's Montara pizza at A16 - my attempt came out a lot less round and pretty than his, but the gang raved about the pies they built from our toppings bar.
The great advantage for me was the ability to prep a dozen pies in advance and cook four at a time in our conventional oven. When I've used other techniques the oven has been the bottleneck, one pizza at a time and riding the thin line between burnt and under-done.
I'm sure my pizza forming skills would improve with more practice, and next time I will take the trouble to pick up some 00 flour. This time I went with King Arthur Bread flour which, along with an over-generous yeast innoculation, made for a bit too much puffiness but delivered great flavor.
Write a Review