Re: The Doughs of My Life

All this leads me to believe that a very hot and moist environment will be key to a large cornicone. I’m toying with experimenting about spritzing the pizza crust or somehow raising the moisture in the oven just before launch, to see what happens.

Section 10.2 here is most interesting..
https://www.the-sourdough-framework.com/Baking.html

Thank you for the insights and the link. That was indeed an interesting read. Will be fun to hear about those experiments!

A shame, I guess I missed the invite in our travels! We were in London yesterday and I now know the way . . .  .
Home today and dreaming of pizza, guess it will have to be mine.

Hope to seem them soon!

Boringly perfect   

Thank you Craig. Just like my elevator music dance routine I suppose. …