I've ordered my stones from there and have tried various flour's as well. I just ordered Caputo 00 from Amazon.

I just got a Pizza Oven for Xmas. I wanted the Blackstone, but she bought the Camp Chef PZOVEN. It can hit 700+ degrees in freezing outside temps and I am happy with it.

I lay down quite a bit of cornmeal on my peel, shape the crust, then build the pie right on the peel.

@ 700 degrees the pizza takes 3 minutes to cook.

My outdoor cooking area now has 1 weber kettle, 1 reverse flow offset stick burner, the PZOVEN, and I still want a Blackstone flattop griddle.

Hope you got the blue bag pizzeria flour, repackaged. That is the best. If you got the red bag 00 that is the all purpose flour, great for baking but not so good for pizza.

Blue

I order a couple of bags of Pizzaria flour and a couple of pepperoni sticks every couple of months. That softens the shipping charge.

This is also a good tool for putting holes in the pizza. Stops the air bubbles. I got mine from PennMac but they do mot seem to carry them anymore.

[Link: ebay.com]

I use a 14" Big Green Egg pizza stone. Made of the same material as the Egg itself. Make sure it says Big Green Egg on it or it is a copy.

It is is also helpful to have an infrared surface thermometer so you know the real temperature of the stone. Price can be justified by saying you can check for poorly insulated walls in the winter. Can also be used to check surface temperature of amplifiers, so it is a business expense. 6:1 ratio is best.

:)

Living in the Chicago suburbs has its advantages. We have no less than two dozen great pizza places in a couple mile radius.

Each has it's own unique recipe and we switch up all the time. Some have old fashioned thin pizza recipes, others have thicker crust, sweeter sauce and cheese blends.

I would have to say, it would be hard for me to leave this city based solely on having access to great pizza.

The Chinese around here is just as amazing. Our favorite place in Chinatown closed down after 50 years.... so bummed.

This was found to be false and that the water quality had the least amount of say in the final product of all the ingredients and process.

[Link: freakonomics.com]

We BBQ'd our own pizza a bunch one summer and I miss it for sure. We made everything from scratch.

I can't remember details, but the dough was a very simple recipe and it turned out great.

By the way, I do have one of those mini pizza ovens they use in stores to get them perfect for sampling. I am going to start making my own pizzas this Summer. I am definitely interested in seeing what you guys come up with for dough recipes etc...

Wife loves Margherita pizza.

Then you need the Blackstone oven at a minimum. A Neapolitan pizza cooks in 90 seconds or less @ 900 degrees.

This place is up the street from our office:

[Link: brooklynwaterbagels.com]

I'll check it out. Thanks.

On pizza dough portion, I have not reach to consistence level. I've used same flour for different attempts till flour supply is getting low. Then try different flour.

With BGE grill pit and its pizza stone. After 7 months to practice to master to control the temperatures on BGE, now I can achieve the almost on grill, bake, slow cook as desired.

YEP.... this thing and picking the right charcoals aren't cheap.

I was reading that Flint has some really good bagels, too.

Seriously, the closest I want to get to making a pizza from scratch is to visit the nearest Pieology.