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I eat pizza EVERY week. I used the recipe from The Bread Baker's Apprentice . The texture was a loose but it came out really nice. I always use Richard Bertinet's technique no matter what the recipe. Muke I will be moving out your way before next year so I'll trade you some pizza for some charcuterie.

Somewhere in Portland. I'm trying to land a job at one of the vineyards but if that doesn't happen I will troll the restaurants.

Yeah I've been made aware of the commute but will sell my soul for the right $$. Thanks for the site. I may be asking you about some areas (to move) as we get close. I heard Gresham is a shithole?

Got a great new dough recipe for Neapolitan style pizza if anyone wants.

1st day
1/8 tsp yeast
250 grams of warm water
250 grams "00" Flour (try to find it. Its worth it)

Mix together and let sit out at room temp for 2 hours then place in fridge overnight.

2nd day add:
250 grams of "00"
3/4 tsp of salt
75 grams warm water
1 1/2 tbs olive oil

Combine with dough hook till combined then hand kneed (use Richard Bertinet's technique from "Dough") until firm and smooth.
Let rise for 1 1/2 hours. Place in fridge overnight.

3rd

If using that day let the dough come to room temp and form into pizza discs. If not using that day freeze. Place in fridge day before to thaw out if frozen

This will make about 3 nice 12 inch pizzas. I always make a big batch and freeze them to make it easy. This has been my favorite recipe so far but I am always trying new ones.