I really never made fresh dough pizzas, there is a small Italian market that makes prebaked crusts, I would pick up a few of those. After watching the Vito guy on Youtube I would like to try it.
I see him always baking on a stone but he is always making the same kind of pizza.
Can pizzas be done on a pan or better to bake on a steel or stone? I may have a stone here somewhere. Think of trying to set something up in my gas grill possibly if I need to cook on a stone or steel.
Next question is is pizza dough pretty much the same just treated differently when it comes time to make it, like his Neopolpitin (probably spelled wrong) dough could be used to make a regular type of pizza with out the big puffy crust ring, if I just work the air to the out side a little more?
I know I have pans and even a couple of screens here, pans are all solid not perforated.
I would like the pizzas he makes, but the people I cook for not so much, they usually don't eat the outside edge crust and just the auce a small amount of cheese and Oh the green stuff why did you put that on there? So I would be looking to make a more traditional pepperoni type like you would get from the Hut or a bar.
Edit to add another important question to those in the know.
Flour, I did see where Vito did a pizza with Gold Medal AP flour and dry yeast. Both of which I have. I noticed the finished product was not as airy as his other cooks. Could be the temps as it was cooked in the house oven instead of the higher temp pizza oven or it was the flour itself.
So do I need to find different or special flour? I see he uses Semolina for his final stretching and shaping, do I need to find that also?
