Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: nanometric on Today at 06:12:23 PMWish: Dedicated thread where all Vito-disparagement content (maybe all things Vito?) must be
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Author: admin
Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: Yuvalvv on Today at 05:58:40 PMI have helped MANY people, including professional and home bakers, improve their dough
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Re: Fermentation: a science-based look suggests RT is better for flavor
Wish: Dedicated thread where all Vito-disparagement content (maybe all things Vito?) must be posted – all such banned elsewhere on
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Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: Yuvalvv on Today at 05:44:55 PMAnd he isn’t even making Neapolitan pizza. He makes Neo-Neapolitan or modern Neapolitan,
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Re: Post a Pic of Your Pie – Daily Update
Just playing around. Same day dough…80% Giusto’s high protein flour, 10% semolina flour, and 10% spelt. Par baked, then topped
Read moreRe: 24h Direct Dough not getting consistent results
Just to clarify, what do you mean by “consistent” results? Do you mean that the dough balls become too slack
Read more09.08.2024 Apartment Pizza
great pies today. Added soppressata per Pete’s request and was delicious. The Italian salami added a lot of flavor.
Read moreRe: Feedback Appreciated – NY Style Home Oven Bake
I’d take it out right now. If you don’t see any movement in the next 2-3 hours, try moving it
Read moreRe: Feedback Appreciated – NY Style Home Oven Bake
Quote from: Yuvalvv on Today at 03:30:30 PMAs JPB suggested, take the dough out of the fridge and let it
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Re: My Experience with the New Ooni Koda 2 Max 24-Inch Oven
I’ve had it for a few weeks and similar experience. Don’t want too much leoparding with my pies because I
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