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wtmrFTW t1_iy1jkfc wrote

Reply to comment by mimic751 in I get better and better every time by mimic751

Looks amazing - what’s the amounts for sugar salt and yeast? What brand is your yeast if you don’t mind me asking… and how long at 550?

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mimic751 OP t1_iy1k1nr wrote

Sugar maybe 1-2 tbsp. I just take a big pinch

Salt to taste. I like mine a bit saltier as it compliments the toppings

Yeast a just pour some in. The thing is if you under yeast you just need a longer proof

550 till it looks delicious. I put it straight on a stone in the oven and it keep the crust perfectly cooked

I really only measure my moisture content! So I apologize

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wtmrFTW t1_iy1m8by wrote

Thanks - time to invest for a pizza stone!

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mimic751 OP t1_iy1nqdf wrote

Game changer

Get a proper wood or steel peele

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