Follow-up comments and observations about my earlier post
Why parchment paper?
Allows me to stack “blanks”, keeps the tile-cooking surface clean even after the 20th pizza, cooked and uncooked slides easily from/to the batten, smokes up the grill interior helping with a smoky flavor.
What's with the twenty-two inch rolling pin?
Allows me to get a uniform height insuring the pizza cooks evenly. Hard to do a twenty inch pizza with a 16 inch rolling pin.
What about the flour choices?
The flavor of the crust is the number one concern when making pizza. It’s the star! The flour gives it character. It takes special hard winter wheats to make this pizza. King Arthur Italian “00” is a special blend designed for pizza. The other flour is a European Style (Italian) blend of medium-protein spring and hard winter red wheats for a mellow, easy to shape dough and .54 % Ash. This is similar to a baguette flour. It will give a nice chew and bite that has more character than AP flour.
Why use a sourdough yeast sponge?
It is loaded with flavor including lactic acid and the lactobacillus bacteria that give the sour flavor. By using the sponge AND SAF Red Instant yeast, there will be plenty of active yeast for a good rise. Instant yeast is nothing more than Saccharomyces cerevisiae where there is a larger percentage of live culture than in regular yeast. S. cerevisiae is high in protein, fiber, B vitamins other than B-12 and folic acid. It may also improve immune function.