Re: New Haven Dough Recipy

Here is a good thread where Brian Spangler of Apizza Scholls shares a lot of info. It’s a Tapatalk link, so if that doesn’t work for you search for a thread titled “how to get rid of the water.”

https://r.tapatalk.com/shareLink/topic?url=https%3A%2F%2Fwww%2Epizzamaking%2Ecom%2Fforum%2Findex%2Ephp%3Ftopic%3D11994%2E0&share_tid=11994&share_fid=58998&share_type=t&link_source=app

That *is* a great thread  – helped me a lot – Brian’s amazingly open with his “secrets” – lol. I will say however that his pizza is not New Haven style…