Re: Ciao Bella Fiamo Oven
Hey! I just picked one up today!! How are you liking it? I fired it up tonight with wood and
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Re: Italian Pastries
Quote from: starcmr on Yesterday at 09:24:45 PMHey folks! Curious baker here wondering what magic goes into making puff pastry?
Read moreRe: New Ooni Koda 24’’
That giant pizza at the end he deliberately holds it so you can’t see the bottom. I suspect he doesn’t
Read moreRe: Consolidated Halo Topic
Caputo Nuvola tipo “0” flour at 68% hydration, 21.5hr RTF. Pepperoni, mushrooms & black olives on the first pizza and
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Re: How accurate is PizzApp for yeast percentage?
Quote from: nanometric on Yesterday at 09:05:06 AMhave you read this thread? https://www.pizzamaking.com/forum/index.php?topic=22649.msg230690#msg230690 In my situation (4000′ altitude) I found
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Re: My Pizza Lab
Looks great!
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Re: Today’s Bread
Quote from: TXCraig1 on Yesterday at 09:19:21 PMI can smell it from here. It sure puts off a strong smell.
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Re: Today’s Bread
Quote from: foreplease on Yesterday at 06:08:21 PMThat looks and sounds delightful. I just put a pork tenderloin in the
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Re: Refried Beans for Sauce base Mexican style pizza
We make a sorta “taco” pizza here at work… we use a sauce on the base that is a mayo
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Re: Post a Pic of Your Pie – Daily Update
After a drought of almost 4 months, a pizza party at my folks house. One of my brothers is visiting
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