Another best because of this forum.....
I just pulled out my first Reinhart Neo-Neopolitan pizza from the oven. I used the french method for kneading the day before. I left the dough to retard for a day in the fridge. Wow! Bubbly, crisp, with that bubbly edge.....can't wait to taste.
My first question about all this....what's all the fuss with oven temperatures and such. I turned my oven to 545 degrees (as high as it will go), and proceeded to make my pizza. I slid the pizza on the oven stone at about 515 degrees, and the oven came to 545 degrees during the cooking. I couldn't imagine a pizza being more perfectly cooked.....I think it's more in the dough than the oven temperature. I don't think pre-heating for almost an hour is going to improve anything....this pizza is almost perfect.
I don't think it's as glorious as the fellow who made his first sourdough pizza though....wow! That pizza looked better than sex! ! !
Now.....the pizza has rested.....I'm sliding my DVD movie in, and slicing my pizza........Thanks to "The Fresh Loaf".....