Re: Why is there mould forming
Correct, he is using a high inoculation of (seed, starter, sourdough culture, sourdough polish) whatever you want to call it.
Read moreAuthor: admin
Re: right weight for dough balls at varying pizza sizes
Quote from: gcpizza on Today at 10:29:17 AM Very nice calculator. Thanks! Quote from: gcpizza on Today at 10:29:17 AM
Read moreRe: right weight for dough balls at varying pizza sizes
Quote from: Yuvalvv on Today at 10:10:56 AM As Peter and Craig have already mentioned, it is best to use
Read moreRe: right weight for dough balls at varying pizza sizes
Quote from: gcpizza on Today at 11:19:18 AM I’m surprised that you didn’t mention this old post of yours about
Read more
Re: I need a good mixer recommendation
Quote from: scott r on Yesterday at 05:16:29 PM Also forgot to mention, if you just use a Bosch universal
Read more
Re: Post a Pic of Your Pie – Daily Update
Neapolitan pizza gocce di peperoni
Read more
Re: Pizza in Germany
Quote from: Jersey Pie Boy on Yesterday at 07:06:05 AM Thanks for checking, Mike. The basket size helps..I bought an
Read more
Re: aPinchOfThyme – Neapolitan Pizza Journey
Today was experiment day, and it was a total success! I wanted to see how the cheaply available German Typ
Read more
Re: Post a Pic of Your Pie – Daily Update
It’s summertime.
Read moreRe: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
Quote from: AC.Rhino on Today at 10:33:48 AM Its a 5qt KA not a commercial one. Last night spinning 900g
Read more