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The only real Q is: how do you get the damn pizza to come off the "peel" nicely without turning into a calzone... I can have a bag of flour under it, it's still iffy.. I see gadgets where you can rotate a conveyor belt ;-)
PS: if you wanna try south of france-taste pizza, which eluded me for a bit, different flavor, mix the mozza with Emmental/Gruyere (swiss cheese basically) or even go 100% swiss - you may be surprised, tastes friggin' delicious, the cheese crust is much nicer, and a lot less bland !
Another recent discovery for me: Burrata melting on top of your existing hot pizza (over the mozza), OMG....
Last edited by Deschodt; 06-09-2025 at 09:59 AM..
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