Author: admin

Congratulations on Milo’s/spaceboy jr.’s arrival a short time from now. That’s very exciting.

Quote from: spaceboy on April 25, 2024, 12:51:32 AM i’ve been very into post bake prosciutto of late I like

Love that crumb structure!

hey, i know i am asking 4 years late  , but i will like to know if you bought the

Quote from: TXCraig1 on April 26, 2024, 03:59:00 PM Yours looks way better. I’ve said it before, and I’ll say

Quote from: gcpizza on Today at 08:15:19 PM Hopefully Lydia will chime in, but the only way her ingredients make

Quote from: OhioGuy on Today at 06:29:36 PM Ive been making pies for many many years now.  I’ve made them

Alex, Is a one-hour dough short enough .?: https://www.pizzamaking.com/forum/index.php?topic=57055.msg573070#msg573070 See, also, my one hour dough experimented that I discussed at

I was selling them New on Ebay a few years ago.I had 24 of them and I have maybe 3

What temperature are you baking at? I bake at lower temps and I find that a lower hydration dough tends