God Love the Internet

Don't even try to tell me I don't have your back. I have a link you're going to like. But I don't want to post it as a hyperlink, because I'm not sure how the site owners will feel about a bunch of amateurs clicking in and stealing their ideas. I don't want to spook them and have the site go private.

The site is Pizza Today, and it's for people who bake pizza for a living. If you're like me and you really like non-gourmet street pizza, you may find a lot of useful stuff there. The address is http://pizzatoday.com.

Today I was reading about dough conditioners. Apparently pizza makers use bizarre chemical formulations to make their dough more forgiving and prevent overmixing. You may be able to find this stuff at your grocery store. I don't know if I'll try it. I hate the idea of putting weird synthetic products in my food.

I have to admit, it's interesting. My pizza chapter is good, but I can't say it's the best pizza in the universe. I could still improve it. I'm almost tempted to yank it and put it in a subsequent book. Crust is always challenging; I like what I've come up with, but I'd like more control.

They have a list of cheese vendors. Someone commented about Grande cheese, saying it wasn't his favorite. That list of vendors could ground some profitable research.

I'm going back to reading. I suggest you check it out.

More

Stole a New York style pizza dough recipe. The percentages refer to weight. Haven't tried it.

Flour (high protein/gluten) 100% Salt: 2% Sugar (optional) 2% Instant Dry Yeast 0.5% Water: (variable) 55 to 60% Olive oil: 3%

Expensive Italian flour, which a lot of people recommend for pizza, is low in gluten but also low in ash. But I think amateurs are more excited about it than pros.