Re: My Journey Thus Far
The other thing. Balling when the final proof starts was great. Roughly 4 hrs before the bake. I haven’t gotten
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Re: My Journey Thus Far
Quote from: gcpizza on Today at 09:36:27 AMThose look really good. You’ve made a lot of progress these last couple
Read moreRe: Chicago thin pizza YouTube
A 26-minute advertisement for the style, but nothing about how to make it. Here’s one with instructions for a basic
Read moreAIr Pressure Heat Pressure In the Oven
Hi so I have bought a pizza oven: macteovens.com Now it heat up good and everything and i am making
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
thank you both, much appreciated. QuoteWelcome back. I wondered what happened to you. You just sort of vanished. haha, yes
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Re: Sourdough starter quantity predictive model
Quote from: PapaJawnz on September 20, 2024, 11:33:54 AMThoughts on a seedling mat with temperature control and put the proofing
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Re: Ooni Volt need Tips
I had a brief stint with the Volt. I found one used on FB Marketplace for ridiculously cheap and essentially
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Proofing pans
I found aluminum proofing pans at a hotel supply store for about $8-$9 per pan (less if you don’t get
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Re: My Journey Thus Far
Quote from: E.B. on Yesterday at 10:43:31 PMSorry that I missed that question earlier. I ball once. If you’re baking
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Re: Post a Pic of Your Pie – Daily Update
kind of a leftover toppings pizza. the last of the sausage, the last of the mushrooms, the last of 1/10th
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