Danielle Muscato (she/her) @DanielleMuscato
@chrismknapp Are you using a baking steel? If not, consider getting one, that's really the only way to get that kind of texture from pizza dough in a home oven (they top out @ 550). They hold heat MUCH better than stone when you open the door. It's the closest I've found to a brick oven — PolitiTweet.org