I love making pizza. Since getting a city-friendly pizza oven
I've been making about a dozen pies a month and taking notes along the way. I have a long way to go but I'm
pretty happy with progress so far.
Inspiration comes from my favorite pizza spots in SF (PizzaHacker,
Piccino) and the world (Pizzeria
Bianco, Una Pizza Napoletana, Pizzeria Beddia).
Debugging naturally-leavened dough pt. 2
Debugging naturally-leavened dough