Continuing the discussion from Workshops/Workspaces:
I used the press tonight. Not sure if I’ll use it again. Will have to try it out with the wood oven. Kitchen ovens just can’t do it. So it becomes more of a thick crust, chewy. Have to use too much cornmeal and then all the oil on top. So what is different is that with a kitchen oven, even if 550° there is just too much humidity from the toppings and dough to get the crisp I like. Will try it with a less hydrated dough.
So my favorite pies are sausage and mushroom. New Haven, CT is the best outside of Italy. Rome pizza over Naples.