Re: Post up your Calzones here
Haven’t posted a calzone in a minute. This was today’s attempt. 12″ new york style dough stretched out and filled
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Re: Consolidated Halo Topic
Quote from: Pizza_Not_War on Today at 01:21:25 AM Lowered temperature to mid 700s and 5 minutes bake. 100% whole wheat,
Read moreRe: Can’t seem to get the dough right using my new spiral mixer
I second the overmixing suggestion. I have a Famag IM-5 and only knead for 6 minutes (3 minutes on speed
Read moreRe: Any Hot Dog and French Fry Pizza Tips?
I do potato pizzas sometimes. I find that the potatoes, whether par fried first, roasted first, microwaved first, or even
Read moreRe: Pizza in Germany
Quote from: PapaJawnz on June 24, 2024, 12:48:07 PM Now that I am starting to use my culture for same
Read moreRe: Two more square pies today.
Quote from: Decoy205 on Today at 08:57:45 AM Thanks Walter! Hope you’re doing well sir! Yes, I am doing well.
Read moreRe: Post a Pic of Your Pie – Daily Update
Tried a cast iron skillet pie for a chance. 48hr cold ferment, Italian sausage with fennel and the usual suspects
Read moreRe: Questions for the Neapolitan Pros
Thank you all for the insight so far! Yuvalvv, in your research for your article what have you found to
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Questions for the Neapolitan Pros
Hi all! As I continue to go down the rabbit hole of trying to perfect Neapolitan pizza there’s a growing
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