Author: admin

Backyard pizza day!

#3

#2

Pizza night! This dough may be tied for the best tasting dough I’ve made yet.  My oldest feels the dough

Quote from: DDT on Today at 05:00:25 PMProbably doesn’t belong on this thread but for us rotating stone lovers. Looks

Assuming that your thermometer is accurate, note that Craig’s yeast chart shows 17 hrs @ 71F for about 0.03% IDY.reply

My ideal fermentation window occurs after 18 hours at a controlled 21°C, producing the best results for just two hours.

Raising the stone 1 inch solved that problem for me. I used 1 inch square aluminum tubing.

Probably doesn’t belong on this thread but for us rotating stone lovers. Looks interesting.https://prokangrills.com/home/products/portable-grills/prokan-kano-16-inches-4-in-1-outdoor-oven/