Author: admin

I would check the final dough temperature after your next attempt.  You want it close to 75F.  Also make sure

That’s just to emphasize the importance of Final Dough Temperature (FDT), which is explained in detail in the linked article.

Whole roasted cloves!

Quote from: Yuvalvv on Today at 02:06:21 PMIn addition to Nanometric’s link, I also suggest trying my own recipe, which

I’m in the market for a pizza oven for a catering business. So far, coastalcrustdesign.com and gorillafabrication.com are the only

I don’t know anything about Pala Pizza, so I can’t comment on his recommendations. All I can say is that

I don’t do much NY w/ poolish. Here is one time I did that came out good if it helps:

https://www.napolitoday.it/cucina/storie-pizza-docufim-luca-carcano-amazon-prime-tim-vision-google-play.html

What kind of yeast?  1% is high

That looks great, my wife would be so happy if I made her one of those she loves stuffed crust.