Re: 7 minute New York bake
A chopped cheese sandwich and a Philly Cheesesteak. All the hoagies were made with my typical pizza dough.
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Re: 7 minute New York bake
A sandwich made with my 8 hour room temp Focaccia. 80% hydration, 60% poolish (24 hr room temp), 2% oil,
Read moreRe: Craig’s Neapolitan Garage
Quote from: TXCraig1 on August 15, 2023, 05:47:33 PMHaven’t made a lot of pizza lately and have taken even less
Read moreRe: My Journey Thus Far
The second mix. Pic 1: KAAP Poolish after final mix.Pic 2: After 4 stretch and folds, resting 45 mins between
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: Yuvalvv on Today at 10:52:13 AMAn IR thermometer is essential. thats going to be my next buy. Quote
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Re: Oven or belt
Yes, the decks require skill. I grew up in the NJ/NYC pizza world and we were trained young, it was
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Re: Oven or belt
I’ve seen dominos utilize the XLT ovens along with a few other chains. I love decks but as I venture
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Re: Ciao Bella Fiamo Oven
Quote from: Flying.riding.hiding on September 01, 2024, 08:24:55 AMthank you for your support! I’ll keep everyone updated I’ve shared Ciao
Read moreRe: Why do I need so much IDY (compared to CY)?
Quote from: Jarl on Yesterday at 09:02:37 AMI looked it up and the Idun brand fresh yeast I use just
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