Re: Wondering if I can improve my dsp

Quote from: nanometric on Today at 09:51:19 AM2-part DSP article from Pizza Today:

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-style-pizza/

https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-pizza-style-part-ii/

Of note: the related recipe is 58%HR, no oil.

I like that in this article someone with the credibility that Laura Myer has recognizes the similarities and the variations of a given style of pizza. There are obviously distinct characteristics that define a style of pizza, but when someone here goes ape sh!t dictator regarding their idea of a style it just demonstrates their lack of knowledge rather than their understanding.