What’s your ‘Heston’ experience?
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Anything that requires a professional grade oven. Your home made pizzas won’t cook the same. Despite them having their own charm
Baking. Measuring isn’t fun. I’d rather wing it.
The pizza dough twirling thing.
Fun fact: acrobatics are made with lower hydration dough.
If you want dough with crispy outside and soft inside you’re looking for a 65-70% hydration. Acrobatics with this will rip it apart. To open a higher hydration dough you use this technique: https://youtu.be/xzbW8CZx538
