Author: admin

Quote from: collectorsvette on Yesterday at 01:40:51 PM Hi Norma!  I’ve been tryhing to reach you.  I sent you a

Dough is 230g and 10 inch pizza. I have an infra-red thermometer. Ok. Will give the home oven another try

good lord man, that’s awesome. those notes will help me and anyone else that reads thru this thread. pizzas look

Quote from: scott r on Yesterday at 10:04:43 PM Im not sure what the reasoning is.   I first heard of

Quote from: 9slicePie on Yesterday at 11:03:31 PM Hold on, did I even do the poolish calculation(s) correctly??   Maybe that

Quote from: scott r on Yesterday at 11:06:17 PM That was a 72.5% hydration dough. Great for bread. 

Honestly, that’s a great looking pizza. A nice amount of char on the base, a good even browning, a light

That’s a great looking pizza, good details in your post.

Just amazing input from everyone.  Thank-you-!

Long time lurker, first time poster here.I’ve been dialing in the bake for a NY Style pizza in my oven