#2 Does the pizza have to be round?

Homestory Pizza Baking: How on Earth Does the Pizza Become Round?

We've been firing and baking for three weeks now. What dough, when do we make it, how much yeast, how much resting time... Why doesn't it rise as nicely with overnight resting time in the fridge as it does with Fili, but when it was only briefly in the fridge, it gets a great crust in the oven? I have a theory on this question since this weekend, which still needs to be supported by several tests - and a bit of support from Fili. Baking good pizza is an art. And just attending the pizza course x times as an assistant doesn't make a good dough yet. Practice makes perfect, even with pizza dough. In any case, I believe that the dough needs some proofing time at room temperature after kneading (of course, we ensure it doesn't get warmer than 23 degrees) and shouldn't go into the fridge too quickly. But this theory still needs to be proven.

Another phenomenon is the shape of the pizza. Round would indeed be nice for once. Our pizza is mostly rather oval. If it were Easter, it would have exactly the right shape. Although this doesn't affect the taste, still, I want it round. We're working on it. The tastiest pizza of the weekend was, by the way, this one in the picture.

For the topping, I first pre-cooked the bell peppers on a rack with olive oil and garlic in the Baby. This gave them a delicious aroma, as well as the cherry tomatoes. Both then went on the pizza, some Roquefort added, a little mozzarella sprinkled on top, and back into the Valoriani Baby. Absolutely recommended for imitation!