Pizza and Screenpritning

[Frog]

No underbase (sauce) on this one (heck, the flour's white, LOL!)
Thin crust, herbs, cheese, toms, for the simple version. Bell peppers and sometimes meat when I go a little fancier.
Baked until charred on the bottom in places.

[T Shirt Farmer]

Green Mountain Pellet grill with pizza oven, 700 degree on stone pizza cooks in under 2min pretty legit pie IMO.

[tonypep]

Looks great but here is where the anaolgy starts to fall apart. In the restaurant business, most things need to remain constant. In my past world we had to turn on a dime. Change the substrate and many things can change.
tp

[Frog]

Green Mountain Pellet grill with pizza oven, 700 degree on stone pizza cooks in under 2min pretty legit pie IMO.

Yep, that's damn fast!
Mine, with no special equipment, just a pre-heated flat baking sheet takes about 11 minutes at 500 degrees. (5.5 on the sheet and about 5.5 directly on the rack)

[tonypep]

Durum wheat Semolina flour is the best. Solo dal grano and di grano duro. I get it from Napoli. People are starting to get the difference.
tp

[tonypep]

Don't get me wrong. You can get it almost anywhere. It is the best flour for doughs and such. It is usually yellowish and tends to pair well with an egg when done right. The wonderful thing about the dough is that it has many applications. Just don't get the little ones involved or its back to the tub!