Re: Tom Lehmann/Yuval cold fermented pizza dough

It’s really hard to follow this thread

Quote from: sadexpunk on Yesterday at 08:45:52 AMah yes, i remember reading that now.  whats the prefect amount of bubbles?  lots of small ones with a few larger ones?  or do larger ones mean its overproving?  do you have a link to a few pics maybe?  i think it was maybe on your site that i read about them….

Yes, exactly, see Kori’s pictures or the pictures here: https://www.pizzablab.com/learning-and-resources/fermentation/dough-fermentation-tests/

Quote from: sadexpunk on Today at 01:41:11 AMmy guess is that its probably a jack of all trades and master of none

Probably this. I’ve seen videos of people using this ‘oven’ (?) for pizza with poor results, but it had more to do with the incompetence of the pizza maker than the oven itself. Personally, I tend to avoid any product that claims to “do everything”. That being said, Ninja generally have good products. But I wouldn’t buy this as a pizza oven.