Re: Tom Lehmann/Yuval cold fermented pizza dough
thanks for the advice chaps, conflicted tho it may be, i definitely appreciate it. ive had a look at the
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Author: admin
Re: My Journey Thus Far
Looks like the Roman style isn’t happening. I’ve been working this dough for 2 hours and it’s still a puddle.
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: Yuvalvv on Yesterday at 06:09:44 PMI’ll have to disagree. This calculator has been running for over a year
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: sadexpunk on Yesterday at 04:39:56 PMwow, thats a massive difference!! do you mean add more flour and water
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: DDT on Today at 01:23:45 AMI could eat pizza everyday. First is 2day CF, 4 HRS RT before
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Quote from: Pizza_Not_War on Yesterday at 11:48:05 PM40/60 whole wheat/ap sourdough pies. Both pizzas are stunning! I had a hard
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I could eat pizza everyday. First is 2day CF, 4 HRS RT before stretching. Second was 4day CF, 3 HRS
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All prepped and ready to go for pizza night tomorrow. I went back a few bakes to try to get
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40/60 whole wheat/ap sourdough pies.
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Re: Craig’s NY Pizza
i just read through this entire thread, my eyes burn.thanks for all the work and info over the years craig.i
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