What are you cooking?

Here's the first of a 5 video series from Tony and his pizza recipe.
Very good quality as he describes a lot of details and helps you
overcome problems when cooking a really good pizza. Many of
these problems I had myself because using a oven not made
for cooking pizzas.

My pizza dough after cooking was either too dry resulting a very
hard crust, either too much flower or too less. Trying to move
the pizza from one rack to another, but when I tried this it was always
overcooking, not burning, but being really dry.

I also had many problems with the toppings. Many many times
they left too much water, juices or oils. These pizzas were as
awful as the dry crust ones.

I'm also doing some flat bread that is a bit thicker with my pizza
dough. I really like that. It only failed once when I wasn't letting the
dough rest a bit and it ended up eating cardboard

Anyway, I've considered that when I'm baking something I do it
for myself only and not let others complain by my failed experiments.

When kneading dough, you need to stretch the soft dough as much
as possible on your table. The dough is hard when it has too much
flower. I read a good ratio is having 63% water to the flour you have.
I cook my pizza on the bottom of the oven on a round metal form for
pizzas for 5-6 minutes and then I move it to the middle rack for another
7 minutes. Any more than that, like my mom used to cook them for 45
minutes can result a dry hard dough, not a puffy middle and crunchy
(not hard as rock) crust.

I remember at this Tony's Pizza in San Francisco we had the "New Yorker Pizza", it would go in a very hot coal fired oven (1000 Fahrenheit) and cook for only about 1 minute!

seemenu second page, middle below