Check out Forno Bravo

https://www.fornobravo.com/residential-pizza-ovens/features/casa2g-series/

Usually Red Star or Fleischmans, have tried yeast from Italy (Caputo) and can't tell the difference..

Since everyone in the States decided to learn how to bake... and yeast is rare in the supermarket, I've been using wild yeast.. Sourdough starter

Man that's the truth!
Red Star and Fleischmans are the two I normally grab. I've had to settle for whatever I can find with all the pizza and bread making going on during the pandemic. Maybe I should make yeast starters like I do for brewing and split the yeast.

wife was on a trip in GA and texted me all excited because she found about a dozen of those little yeast packets in the local grocery store. crazy how some things are so hard to find.

^^^
Now THAT is funny. It's the "little" things in life.

I've done that, harvested yeast from beer, Duvel, Chimay etc.. mostly used for brewing but there is no reason you can't use brewers yeast for breads...

Also making a sourdough starter is super easy.. 50/50 flor and water in a mason jar, cover loosely with the ring and seal, or just a piece of cloth...wait a few days and when you see activity, throwaway half.. and replace with more 50/50 mix..

Once you have a strong starter use it.. or let it go dormant by storing in the fridge

What an active starter looks like

http://forums.pelicanparts.com/uploa...1597005830.jpg

http://forums.pelicanparts.com/uploa...1597005830.jpg

Did some traditional Neapolitan on the grill today. Only thing store bought was mozzarella and flour.
http://forums.pelicanparts.com/uploa...1597113903.jpg