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I set out to make Neapolotan pizza dough.  The formula/recipe is below: Total recipe:Flour:  912 gWater:  611 g (67% hydration)Salt: 

Basic Margherita base + olives, radicchio, thin sliced lemons( thanks PNW), hot honey. Lights are helping.

Quote from: Rivvin on Today at 10:22:32 PM I want to share my experience with the Fibrament stone for the

Quote from: QuickDraw on October 19, 2023, 08:08:31 AM my bottom is crispy.  so i guess yeah, i think it

I want to share my experience with the Fibrament stone for the Versa.  I contacted them (which is amazing by

My attempt at Buffalo style

A couple boules this evening! Both 71.6% hydration, spent overnight at 65F and in the fridge for a few hours

Welcome to a brand-new season of the Wood Fired Oven Podcast with your host, Mark Goston! In this teaser episode,

I’d use jugs of store-brand water before dasani. Water systems vary. My water comes from a well about 100 yards

Some St. Louis styles from last night. I think they came out rather nice looking. Ceresota AP Flour  600 grams