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DSotW
·I discovered Vito Iacopelli during Covid:
https://www.youtube.com/@vitoiacopelli/videos
Of course there was no dry yeast available at the time, so I had to wait.
I tried several times to make it since in my "normal" home oven with a pizza stone, all were failures (it was pizza, but also not, too heavy, no real crust).
Then I found a pizza oven at Aldi for +/- 70 Euros that heats up to 450° C. That made ALL of the difference.
I use Iacopelli's dough and sauce recipe (using Italian yeast and Italian pizza flour) and usually only make a Margherita. It is so incredibly good.
https://www.youtube.com/@vitoiacopelli/videos
Of course there was no dry yeast available at the time, so I had to wait.
I tried several times to make it since in my "normal" home oven with a pizza stone, all were failures (it was pizza, but also not, too heavy, no real crust).
Then I found a pizza oven at Aldi for +/- 70 Euros that heats up to 450° C. That made ALL of the difference.
I use Iacopelli's dough and sauce recipe (using Italian yeast and Italian pizza flour) and usually only make a Margherita. It is so incredibly good.
