My pizzas are improving week on week with some good advice, but can anyone hand me secret tips?
Here's what I have so far:
Shape the dough like this: http://joepastry.com/index.php?cat=155
keep a baking tray at the top of the oven while it's preheating, then add water when you insert the pizza to create steam
Leave the pizza dough in the fridge for one day
Get a pizza stone (not done yet)
I think the main area to improve is the flavour of the dough. It still tastes like cheap store-bought bases