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
Read moreQuote from: Jackie Tran on Today at 01:05:20 PMThis one was 68% effective hydration and baked around 50s. Meaning it
Read moreI’m fine with it from fridge on pizza, frozen ruins it for me.
Read moreQuote from: sadexpunk on Today at 11:25:37 AMinteresting. what will the ‘more intense top heat’ give my toppings that a
Read moreMike, I just found your thread and worked my way through it. I left a post on there but will
Read moreQuote from: chefdavid374 on Today at 10:29:14 AMMy home oven has served me well making up to 14″ pizzas but
Read moreBecause it unnecessarily complicates the dough-making process and offers no added value Feel free to try it though 🤷🏻�♂
Read morehttps://www.pizzamaking.com/forum/index.php?msg=791666
Read moreQuote from: nanometric on Today at 11:31:53 AM2nd this. If I were a dogmatist, I’d say it’s not a poolish
Read moreQuote from: Flying.riding.hiding on Yesterday at 09:59:54 PMOh man, so, I was looking even closer after I made my first
Read more