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Quote from: jtfarr03 on September 19, 2024, 03:05:10 PMThe pies look amazing! What dough recipe are you using? Thanks! I

20% starter, 73% hydration. 90% Nuvola 10% local hard red spring. Bulked RT 6 hours, RT proof 3 hours. Baked

NOTHING beats a good DSP. Heaven

PJ’s is your standard?

Very nice 

Raisins, pine nuts and garlic make a great addition to pasta so I see it on pizza as well. Rum

Craig’s combination of cheese, rum soaked dried cranberries, sausage, jalapenos, and hot honey is pretty tasty. Plus the chef gets

Yuvalvv,My total process was the same as I have used several times before: 690g Caputo Blue Type 00 flour, 448

61% Caputo blue 24 hour rt baked on Gozney arc xl at around 830-850 90 seconds.

Hey Matt, nice to see you posting, hopefully you’re back.