johansvennung(臺灣)

...i realise that I have too much yeast...atleast if the dough is going to have a raising time for more than 24 hours... (it smells like some kind of alcohol is being crated)...i tried with less yeast...anhd increased oven temperature...which was ok...(too bad that the oven oly goes p to 230 deg (C)...but I have an idea of using a Weber grill to get higher temp...of i just can protect the pizza from the charcoal...