Equipment:
- Blackstone Pizza Oven with Rotating Stone
- Italian Biscotto Stone Upgrade
- American Stone Upgrade (check sizes, this is my top stone)
- Italian Electric Pizza Oven, EffeUno P134
- Spiral Mixer – Famag, Ooni, Autentico
- High Accuracy Scale
- Peels – Wood for launching, metal for pulling
Ingredients:
- Yeast (anything but quick rise really, we’ve even used sourdough)
- Antimo Caputo Pizzeria Flour Blue – Italian Double Zero 00
- Cento Organic Certified San Marzano Whole Peeled Tomatoes
- Sauce = one can tomatoes + basil + salt + pepper + 1 clove of garlic
- Galbani Mozzarella cheese or fresh mozz pearls (dry fresh mozz on paper towel before topping pizza or it’ll be too much moisture) Don’t use pre-shredded cheese, it burns!!