Author: admin

The difference will be in the baked pizza. All things being equal, extensive kneading will result in a noticeably chewier/tougher

I thought it was just OK (better than average but not amazing), but Pizza Suprema is pretty much across the

Any recommendations for Pizza Shops within walking distance of Penn Station?  

NYC isn’t popular because of the water.  It’s because the level of competitiveness has raised the bar for what is

Of course this thread is dead, or silent, when I get a kettle! But if anyone out there is around….

Nice post. FWIW, additional online troubleshooting guides: https://benfurney.com/wp-content/uploads/2021/10/Pizza-Dough-Troubleshooting-Guide-2021-2.pdf https://pizzatoday.com/topics/dough-production-development/troubleshooting-your-pizza-dough-a-guide-to-making-pizza-better/ https://www.generalmillsfoodservice.com/industries/pizzeria/support-tool-categories/technical-support/pizza-dough-troubleshooting

Quote from: stamina888 on Today at 10:10:16 AM1) You can’t monitor it while you’re asleep.  Agree 100%. Cuddling with cute

This title is tongue-in-cheek.  Pizzamaking is subjective and we all have our preferences.  By bulk ferment, I mean making a

Quote from: nanometric on Today at 09:51:19 AM2-part DSP article from Pizza Today: https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-style-pizza/ https://pizzatoday.com/topics/dough-production-development/knead-to-know-the-tenets-of-detroit-pizza-style-part-ii/ Of note: the related recipe