Re: Modernist Cuisine
An alternative for you might be Ken Forkish book Flour Water Salt Yeast. It's a bread book. But the author also has a pizza dough recipe. And it's adapted for the oven. He goes into extreme detail on pizza in the oven and adaptations for the lower temp of a home oven. I still make pizza in the egg, but his method is the best oven method I've ever made.
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