Author: admin

I don’t know what happened yesterday when I asked this question but after a 2nd search I found a few

Quote from: Pizza_Not_War on Yesterday at 06:33:08 PMYou need to know what gas pressure is coming in , what the

Lots of awesome pies here recently.

Craig’s recipe. Caputo Pizzeria @62.5% hydration, 48hr RT fermentation. Baked in my recently built 32″ homemade cast oven.

Quote from: DDT on Yesterday at 07:37:01 PMMargherita plus teleggio cheese and banana peppers. 750′ launch. Just under 3 min

Asiago.

Looks great! definitely ready to be baked

Quote from: spaceboy on August 25, 2024, 08:21:23 PMare you preheating for 30-45 minutes after your oven comes to temp?

I have heard of people getting European prices on items shipped to the USA using freight forwarders in the country

Quote from: spaceboy on August 24, 2024, 10:37:23 PMlooks great as usual ak.i sometimes throw my room temp dough balls