To the Chef Talk experts,
I've been a chef private chef for the Hollywood A-list for decades. 10 years ago I built a wood-fired oven in my back yard and have been making pizzas ever since. I have totally lost passion for all other types of cooking. No more quinoa for me! I'm about to open a classic wood-fired pizza restaurant. As many of you know, the classic Neapolitan dough is very wet. How do I proof wet balls of dough in bulk? Are there special proofing pans?
The Private Chef