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You are amazing Tony, it hadn’t occurred to me, but thats such a great idea to simply switch gears.   I

Hi Geno, you should try mixing longer or spend more of your mix time on a higher speed.   I always

I think you might let it rest a bit too much,I use a spiral mixer as well. When the dough

Hi, you can always try to press the dough in a donut shape so the middle is thicker, then when

Happy Thanksgiving to all.I’m having trouble opening up and forming my pizza dough. I stretch it over my fists with

I live in the burbs and can find Hornel Cup and Crisp pepperoni at Mariano’s and sometimes at Jewel.

If you let a biga ferment too far it imparts an off flavor into the dough.  I would imagine a

Good catch Kori, if you are doing more than 1 percent yeast sometimes, thats a REALLY quick to be ready

Sorry for my Late response i didnt make a Pizza since then. But yesterday i did so here is a