Testing the new pizza stone and i am very excited.
The bottom is so crunchy, i never had before at home. For the dough you need some stamina, if you don`t have a kneading machine, because you should strongly knead it at least 15 minutes. So the dough gets more flexible and you can form just with your fingers. Never take a rolling pin! Because it would press out the CO2 and it dont gets so airy.
Sorry, if i sound like a smart aleck, but now i feel like a real pizzaiolo ;)
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STOPThis is the Pizza i make, it's called neapolitan pizza canotto style... it is cooked in wood fire oven. If you like go check my blog! => https://steemit.com/@pizzanapoletana
