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Quote from: nanometric on Yesterday at 04:38:40 PM Did you do it? Are you in pep heaven? I didnt make

I have been making NP SD pizza with mixed success. My main issue constantly has been that the dough is

That DSP looks fantastic. It looks like you got a really nice bake, would you say that 470 is a

Quote from: Pizzailolz on Yesterday at 10:11:39 PM That’s why I had to make my own because no one could

Quote from: Pizzailolz on Yesterday at 10:08:42 PM Grandma! Why you trying to kill me?  Grandma lived to 90 ish.

did you check the temperature of the dough throughout the whole mixing process? ambient, water, flour?

Quick update on test 2. Everyone left and there was a slice of pizza still in the oven on warm.

Hi all, I just wanted to pop in after lurking for a couple weeks and say THANK YOU for the

Maybe someone can help me think tank this pizza. https://www.pizzamaking.com/forum/index.php?topic=4.msg767739#msg767739My Numero Uno copycat. Don’t worry if you’ve never heard of

Numero Uno copycat test 2: The dough is still too soft. I think I’m still adding too much fat to