Re: Craig’s NY Pizza

Quote from: Mikeylikezit on February 29, 2024, 04:48:18 PMUsing the 24hr RT version of your recipe & workflow to start the pizzeria. Weve had 2 private soft openings of about 30 people each night, and people love the Stanislaus tomato sauce, theyve commented on the cheese blend, but almost everyone has praise for the crust. I told em I learned everything I know from a pizzamaking forum online!
 Craig, Thank you soo much for the generosity that you’ve show to us, and all that you’ve been willing to share & teach on this forum. Much Love to you.

Congrats on the opening! Did you have to lower the yeast amount to account for the mass effect of mixing more dough for your room temp doughs?