Re: My trip to Naples and back
Well Done! Took a bit of chasing but you finally got it . . . Nice looking pizza! And now
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Re: Post a Pic of Your Pie – Daily Update
Quote from: junep on Today at 11:49:14 AM It looks great. One thing you can do is what John Arena
Read moreRe: My trip to Naples and back
Yesterday night the poolish came out good after 24 hours CT. Then i added the rest and cut a few
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: jsaras on Yesterday at 11:14:58 PM That’s a fine looking grandma, and I mean that in the least
Read moreRe: Post a Pic of Your Pie – Daily Update
June, The removal and reheat method you mentioned is also discussed in Reply 4 at: https://www.pizzamaking.com/forum/index.php?topic=71328.msg683414#msg683414 Peter
Read moreRe: It’s freezing out here!!
What I ended up doing was putting the doughball in an oiled “Tupperware” container and freezing it (And defrosting it)
Read moreRe: California $20 minimum wage may exclude Pizza Restaurants?
Quote from: Quebert on Today at 12:43:08 PM It’s pretty insane that I can go get a Double Double meal
Read moreRe: Caputo Type 1; does it need a soaker?
Quote from: londonbeetle on Today at 08:55:37 AM Yes that is what i meany soBasically it is to be treated
Read moreRe: Effeuno 134H 509 or Ooni Volt?
I don’t turn the pies in my P134H. Size, portability and power access is something to consider. Think about the
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