Re: sticky dough
Quote from: PeteSanoob on Today at 05:20:25 PMSounds like solid advice! Thanks, I appreciate it. Right now I’d be fine
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Author: admin
Re: 7 minute New York bake
Quote from: Decoy205 on Today at 08:32:45 PMNice! How do you like the Arc XL? I love it so far.
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Re: Issues With Pizza Place Restaurant Dough At Home
And as said above, that looks like a pretty low hydration dough. Looks tough as boot leather, HAHA. I’m currently
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Re: Issues With Pizza Place Restaurant Dough At Home
Yeah, most pizza places use CF and use at least 24hr, you should have taken the dough home and threw
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Re: 7 minute New York bake
Nice! How do you like the Arc XL? I love it so far.
Read moreRe: sticky dough
Do you have the dough formulation percentages available. If the hydration is 65%, it’s normal for it to be sticky.
Read moreRe: Consolidated Halo Topic
Time for a new cover. Halo cover can’t handle the sun and rain apparently. Anyone have a more robust cover?
Read moreRe: Easy Dough Recipe for Beginners
Yeah. 1% is for next day. Go with 0.5% or even 0.25% if you want 2-3 day cold ferment.
Read moreRe: Two Pizzas – First is Crispy / Second is Soggy
Quote from: ultravista on Today at 09:46:55 AMI just bought two Nordic Ware Naturals 16″ Aluminum Air Crisp Pizza Pans
Read moreRe: Today’s Bread
First bake in the challenger. I’d say it was a success.
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