Re: Da Michele project in my Pizza Party oven
Quote from: Jackie Tran on Today at 01:05:20 PMThis one was 68% effective hydration and baked around 50s. Meaning it
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Author: admin
Re: Leftover San Marzano Sauce
I’m fine with it from fridge on pizza, frozen ruins it for me.
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: sadexpunk on Today at 11:25:37 AMinteresting. what will the ‘more intense top heat’ give my toppings that a
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Re: NY/NH style pies in the Carbon oven
Mike, I just found your thread and worked my way through it. I left a post on there but will
Read moreRe: Replacing Home Range
Quote from: chefdavid374 on Today at 10:29:14 AMMy home oven has served me well making up to 14″ pizzas but
Read moreRe: Poolish and Extra Dough? Can it work
Because it unnecessarily complicates the dough-making process and offers no added value Feel free to try it though 🤷🏻�♂
Read moreRe: Replacing Home Range
https://www.pizzamaking.com/forum/index.php?msg=791666
Read moreRe: Poolish and Extra Dough? Can it work
Quote from: nanometric on Today at 11:31:53 AM2nd this. If I were a dogmatist, I’d say it’s not a poolish
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Re: Ciao Bella Fiamo Oven
Quote from: Flying.riding.hiding on Yesterday at 09:59:54 PMOh man, so, I was looking even closer after I made my first
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