see also Cast-iron cookware

Recipes #

• https://cooking.nytimes.com/guides/1-how-to-make-pizza
• http://slice.seriouseats.com/the_pizza_lab
• Homemade pizza odyssey by Alex French Guy Cooking

Dough #

• https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

No-knead #

• No-Knead Homemade Pizza Dough

About 7 balls

• 430g water
• 200g flour (tipo 00)
• 1.6g fresh yeast or 0.8g dried
• 430g flour
• 20g salt (a bit salty. can be reduced)

Proofing

• 1st proofing: 12-18 hours
• 2nd proofing: 2 hours after forming the dough balls (each ball can be 150g-250g)

Cheese pizza #

• https://cooking.nytimes.com/recipes/1016232-cheeses-pizza

Margherita #

• https://cooking.nytimes.com/recipes/1016231-pizza-margherita

Methods #

• skillet-broiller
• baking steel

Incoming Links #

Related Articles (Article 0) #

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• Recipes

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