Re: Elitalia Pizza Napoli – anyone have any experience with this budget oven?
Quote from: P0234 on Today at 07:28:49 PM Do you already have a good regular oven and a thick baking
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Re: Elitalia Pizza Napoli – anyone have any experience with this budget oven?
Do you already have a good regular oven and a thick baking steel? I’d get a dedicated oven if that
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: Timpanogos Slim on Yesterday at 10:50:00 PM Certainly not opposed to skipping a step or having more fat
Read moreRe: Elitalia Pizza Napoli – anyone have any experience with this budget oven?
Quote from: robca on Today at 01:27:34 PM Ping me if anything on that forum is unclear. Sometimes auto-translate doesn’t
Read moreRe: Pizza in Germany
Quote from: Essen1 on Yesterday at 01:09:46 AM Yes, they’re very good. I still have a bunch in the freezer
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Re: zare’s ‘zzas
These look really good!
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Re: zare’s ‘zzas
Same as above but 5% starter. Bulked a long time—like 18 hours—around 65, then rolled and proofed 6 hours. Dunno
Read moreRe: I need help getting better (any) flavor in my thin crust
Quote from: Cartersauce11 on Yesterday at 09:20:00 PM This is the last one I’ve made. I’ve tried variations to certain
Read moreRe: Consolidated Halo Topic
Same dough from Saturday evening cooked on Wednesday so about 90-96 hour CF in balls. Stretched a little smaller(12-13” instead
Read moreRe: Burger Bun Quest: Martin’s, Arnold’s, Tom Lehman’s
I imagine the darker tops translates to more flavor. It may not be martin’s specific, but who’s to say they
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