Re: My first attempt at NY style…looking for feedback
272 gram dough ball for 12” All Trumps flour62% hydration3% oil2% fine sea salt1% sugar.2% low diastatic malt.5% idy Mixed
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Re: Pizza in Germany
nice! close to what i do but i will add in the grated onion
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Re: My first attempt at NY style…looking for feedback
Depending on the flour you’re using, increase the water content. And post your formula, btw.
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Re: My first attempt at NY style…looking for feedback
Quote from: SockoFrog on Yesterday at 10:11:46 PM Thank you! Ok good to know on the oil. Does the type
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We have ups and downs, oddly enough there is a strange synchrony between our bakes at times. Quote from: Icelandr
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Something different tonight. My Greek Grandma Olive oil base, fresh mozzarella, gyro meat, red onion, Kalamata olives, sauteed spinach. Feta
Read moreRe: Pizza on Gabriola
There’s “Many a slip twixt the cup and the lip” . . . . .You can plan, prep, hope, and
Read moreRe: Post a Pic of Your Pie – Daily Update
Biga 24 hour in fridge then 3 more days in fridge balled. 00 flour, fresh mozzarella, crushed tomatoes and basil.
Read moreA Slice of Innovation: Tasting the Unexpected at Bonci Pizzarium in Rome
Send us a Text Message. In this episode of the Wood Fired Oven podcast, join me as I embark on
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