Author: admin

Quote from: robertofrog01 on November 10, 2023, 08:49:35 AM Well I measured my ingredients into the mix, and out of

The question of all questions… “Should I add water to flour OR the other way around – flour to water?”

I’ve always had issues stretching straight (no preferment) dough balls out to their desired size for a specific TF. Recently

Hi Dave. Thank you for your helpful reply. This is exactly the kind of information I was looking for, but

Late followup to this: I built it! I made 1-2 pizzas each of the previous weekends while I figured out

Quote from: scott r on November 08, 2023, 09:09:31 AM That dough needs to be stronger.  There are a number

Quote from: Howitzer21 on Yesterday at 10:40:01 AM This may also help (click to enlarge). I prefer a thickness factor

Those look amazing. Do you deliver to the UK?

I doubt the hi mtn 20 percent would be a big factor. If you are mixing or bulk fermenting bigger

Quote from: Puzzolento on Yesterday at 10:20:40 PM Welcome. A word of advice: when people here respond to your questions,