Re: Pizza in Germany

Now that I am starting to use my culture for same day doughs, that will lend itself to a lot more experimentation on the dough formula.  I will give it a shot.  Lately I’ve been using 61% hydration with 1% oil for my all trumps bleached bromated doughs.  Thanks for the tip, I will definitely give it a shot!

I like the AT. It’s exceptional for NY pizza. I think hands-down the best. I wish I would have it here for 20″ pizzas.

But, I cannpt even import it because of EU regulations,…due to carninogens. If it is justified, I don’t know but the overall consensus here in Europe is to keep the food safety at the highest possible standard (feel free to correct me on this one).

CA banned it, as well.