Okay, so now that I got my kettle pizza I've started following this section of the site more...
Can't wait to try out making pizzas, and all of you guys have already shown me so much, I think it's going to greatly cut down on the learning curve...thanks for that btw!
My first job was making pizzas, so I threw out dough for years. I think there's really something there in the docking of your dough, we used to do it to every pizza. It helps prevent bubbles and will help your crusts from puffing up too much.
I don't have a docker, but I bet the same could be accomplished with the spiky end of a meat tenderizer hammer.
Again, this coming from a guy who hasn't made a pizza in 25+ years, and never in a wood fired oven...
Now I bet my first pizza is going to come out like shit[emoji3]
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