I've been up in Vermont visiting my mom... no laptop, and sketchy cell service...
For the last few years making a really good simple pizza margherita has been akin to Sisyphus... I make in my mind a perfect pizza... then the next one is a disaster.....
Anyhow: Less is more...
It takes at least 3 days to make the dough...00 flour (Caputo, Anna, King Arthur, Anson Mills)...yeast, salt, water... that's it.. Initial rise at room temp.. then at least 2 days in the fridge.. get the dough back to room temp before preparing the pizza..
Sauce: San Marzanos, hand crushed..
Cheese: Drained fresh Mozz. not the pre-shredded garbage...
Cooking: As hot and quick as possible...Over 700f if possible..it makes a difference..
Finishes: basil and olive oil.....grated grana padano, parm.......
To fancy it up: pesto....
I do have an oven I can get up to almost 900f... I got a gen 1 Ooni when they were offered on Kickstarter... It's crude compared to what they offer now... but it works...
Ooni
Basic
Ramp and Garlic scape pesto
Off the res... on this one
Roasted beets, balsamic caramelized onions...goat cheese
