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Quote from: gcpizza on Today at 01:30:57 PMI got the section wrong. It is in the Shop Talk section. How

Quote from: Joffa on Today at 01:13:46 PMYes I have read it.  Thanks for your input! Much appreciated. I got

Quote from: gcpizza on Today at 12:51:10 PMI’ve never made pizza in a commercial environment, so this question is outside

John, Thanks for sharing this, I’ve been admiring their pizza on insta.. you can see passion in the pizza being

Quote from: Yuvalvv on Today at 07:43:04 AM^ Looks great! Is there a specific reason you baked this at 450F

There are several differences between these two flours.  The first is the protein, which you addressed with the VWG, 12.7%

Tried cooking this one on a screen and then finished on the steel to minimize the amount of semolina on

After experimenting some more with Super Market flour, i’ve come to realize that when using a little more water, like

Black blowout bubbles is not the same thing as a burnt pizza. The bubbles are superficial. You could knock those

Pizza Today has prepared a guide directed to dough problems and how to troubleshoot them. The late Tom “The Dough