[BrewBama]

...and used my home made bacon among the dressing

[pete b]

That's my kind of dough: the holes, the black spots on the bottom...
Nice!

[Frankenbrew]

My mouth is literally watering looking at the pictures.

The recipe??

[HoosierBrew]

Yeah, that's pretty fantastic looking crust! 

[BrewBama]

My mouth is literally watering looking at the pictures.

The recipe??

Thanks folks.

I used a 24 hour ferment in the fridge:

http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

[BrodyR]

What are you cooking in? I hate being limited with a 500f oven

[BrewBama]

What are you cooking in? I hate being limited with a 500f oven

Stone in an oven at 550*F. I was forced inside by the weather.

I usually cook outside on a Weber Pizza Oven.

[MDixon]

I'll have to try that crust recipe!

As to how to cook I use an Akorn Kamado (~$300 or less) outfitted with some hacks (thin pizza stone as heat deflector on a weber grate) but with a thick pizza stone elevated into the dome with fire bricks
http://www.amazon.com/gp/product/B00IACNGB0

Getting the grill to 550-600F takes some time, but the pizza cooks in about 6 minutes.
https://www.dropbox.com/s/avtd091s0zehn3j/PizzaGrill.jpg?dl=0

[Pinski]

Wow. Gorgeous and inspiring. Nice work!

[yso191]

I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

[BrewBama]

I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

As high as it will go. I recommend a stone and let it get saturated with heat -about an hour at temp.

[pete b]

I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

As high as it will go. I recommend a stone and let it get saturated with heat -about an hour at temp.

Yes, this is the best way to go with a regular oven. Not overloading toppings helps too.

[narvin]

Translated:

Flour  100%
Water  65.4%
Salt  2.6%
Olive Oil  1.3%
ADY  .65%


This is pretty much in line with the Lehmann recipe.
 
http://www.pizzamaking.com/lehmann-nystyle.php

The 50/50 All purpose / 00 flour is good for ovens... all 00 flour is really better for 800+ degree cooking.  I still think I like the King Arthur Sir Lancelot Hi gluten flour the best.

Also, you had me at homeade bacon 

[MDixon]

I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

Do you have a grill? A really thick stone on a grill works great. I've even grilled the dough without a stone in the past.

[yso191]

My grill doesn't get as hot as my oven.  About 375-400* on the grill (gas) and 550* on the oven.  I may pull the trigger tomorrow (payday) on the pizza stone.  I love pizza but can do without all the added grease on most commercial offerings.