Learn how to make Perfect Crust Pizza No Mess full instruction tips and tricks Recipe In Description 

Great video.. thank you. I really admire the layout of your kitchen, as well as the quality of the equipment. Well done! We live about 50 miles, as the Raven flies… due east of Yellowstone Park… no restaurants of course! After mastering sauerkraut fermentation … bacon curing… sourdough starters and bread baking… turkey brining… chicken smoking… and a few other skills, I’m working now on making good pizza. I started with a simple GP flour dough, then moved up to Caputo Red Bag 00 Chef’s flour. My “stone” is a Lodge cast iron 14-inch “Baking Pan” which works quite well for me. I use our regular gas range/oven, calibrated to 500 degrees Fahrenheit. I weigh all ingredients. At 5,700 feet altitude, everything from hydration to baking time changes a little bit.. but not bad. Caputo Chef’s flour is best with long fermentation times of 48 hours or thereabouts. We raise livestock (heritage, slow growth chickens and turkeys), and the extended fermentation provides long windows for pizza making.

Great video, going to give you recipe ago tomorrow…

Nice job on the video! what is the temperature inside your fridge during the bulk cold ferment?

You need to have a funeral and tribute to the pizzas that didn't make it. They will be remembered.

Or just go to the Pizza cafe lol

why are you so afraid of the dough? lol

Al the pizza scientist in his laboratory. The product is proven. Undeniably deliciosoooo. The critics are raving. 5⭐⭐⭐⭐⭐ watch out @papajohns @lilcaesars there's a new king in town.