Any other Pizza makers here?

Yep. I like Peter Reinhart's dough.

If you wouldn't mind giving me amounts and the process, I would really appreciate it.

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If you wouldn't mind giving me amounts and the process, I would really appreciate it.

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4 cups semolina flour
2tsp dry active yeast
2 tsp sugar
1 tsp salt
1 Tbsp olive oil
about 10 oz water

mix thouroughly with mixer or by hand. Put in 1 gallon ziplock bag that has been sprayed with pam inside so it wont stick then put in fridge for 24 hours (important).
Makes 3 14" crusts

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What is semolina flour? Can you buy it at Albertsons? I have a kitchen aid mixer, do I need to use a certain speed to mix? I really appreciate it.

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youll need to either order the semolina flour or maybe find it in an italian grocery depending on where you live. I order it off amazon but its a common item just not very common in the grocery store.

slowest speed that your mixer has and use the dough hook. It will take 5 to 10 minutes to form the dough ball but thats the best way.

I was telling somebody about that thing today. How long have you been using yours?

Calandros has semolina. I use regular all purpose. I've tried all including semolina, bread 00 and just like the all purpose. My dough recipe is pretty much as above.

Try leaving the dough in the fridge for 2-3 days in lieu of the 24 hours. Really gets that yeast feeding and makes a very complex taste and texture.

I'm also not opposed to buying Whole Foods dough on occasion and for $2.79 I can get two pies out of it.

We made some the other night. One was creme fraiche, smoked salmon, red onion and caviar. One was bechamel, bacon and cracked guinea eggs. ( picked up a few from a friends farm) one was red onion, fresh mozzarella, chopped rosemary, Chopped pistachios and pecorino Romano then drizzled with olive oil.

My daughter made a s'mores pizza for desert and added the rest of the pistachios.

All were good.

So what am I doing wrong with getting the pizza off the peel? I keep using flour, and by the last pizza there is a ton of flour on the bottom it

Yes corn meal works better. I use a green egg stone and cook on either my green egg or my gas. After each pizza I use a spatula to scrape the corn meal off the stone because it burns. I have a metal and a wood peel and much prefer the wood.

What's your best homemade pizza recipe