Author: admin

This topic has been moved to Pizzeria/Restaurant Recommendations. https://www.pizzamaking.com/forum/index.php?topic=86315.0

2-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 is 58%HR, no oil.

Quote from: gcpizza on Yesterday at 10:40:23 PMI wouldn’t worry about the pan. It sounds like it’s coming along and

Quote from: sadexpunk on Today at 02:02:31 AMam i understanding all of this correctly? EDIT:  after a bit of research

We are getting to Spring and Summer, and the temperatures will start to get over the recommended RT for Biga

Hi everyone, I’ve read through many threads on this forum about fermentation. Many people suggest keeping the dough temperature below

Quote from: Timpanogos Slim on Yesterday at 06:12:15 PMThe numbers so far don’t really support the idea that it killed

Quote from: Essen1 on Today at 04:51:58 AMHave you tried Caputo Manitoba? Excellent flour with a protein content of 14.5%

Quote from: e30Birdy on Today at 02:41:39 AMIt’s no fior di latte for sure but taste wise it is actually

Hi @Yuvalvv, I am just working out my poolish recipe for the weekend, but the yeast seems very high, compared