I hadn't made zaa in a few weeks so...
this dough was 70% hydration, a bit much...the dough was hard to handle...and I didn't have any basil
Quote:
What didn't work: the pizza stone thing from Pampered Chef. I used it on grill one time and it split in half.
Mine too! I thought the first one was defective and tried another one - also broke.
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Are you guys putting the stone into a cold oven and letting it heat up as the oven preheats??
Also the stone you get from places like pampered chef are too thin.
Get a thicker stone..
https://www.californiapizzastones.com/pizza/stones/custom-cut-pizza-and-baking-stones.php