Re: Post a Pic of Your Pie – Daily Update
Cremini mushrooms, caramelized onions, chives, fresh mozz, aged mozz, pecorino, porcini oil. Playing with a new flour, its great. Haven’t
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Re: Da Michele project in my Pizza Party oven
Continuing to experiment with biga, I made one of the lightest pies I’ve ever made. This is 170gm of dough
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: HansB on October 26, 2023, 09:41:20 PM I don’t think it’s posted. Here it is for a 14″
Read moreRe: Aurelio’s Quest
Quote from: DPB on February 13, 2023, 11:35:32 AM Can I get a little help with the dough? I have
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: Heizeenberg on Yesterday at 02:38:56 PM Hey everyone, here are some pizzas I baked yesterday in my new
Read moreRe: Having an issue with my NY sauce
Taste the Tomato Magic directly from the can and let the memory of how it tastes guide you in all
Read moreRe: Diary of a Pie Boy
Thank you, Bob!
Read moreRe: Diary of a Pie Boy
School is in session. Professor Bill presiding. Masters class pizza my friend!!!🍕🍕🍕
Read moreRe: Ardore gas fired pizza oven space saving – The Begin!
I know the Emozione is on the market, but is anyone here still using the Ardore? Still a decent oven.
Read moreRe: Grimaldi’s Spice Blend recipe (and other ingredients/brand)
Quote from: Farmageddon on July 05, 2021, 06:06:28 PM On those, it was either 2 or 3 days. I’m making
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