Re: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
They must have really lowered the quality of the K5 over the years. I’ve had the same one since 1994
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Re: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
Quote from: nanometric on Today at 08:23:58 AM What does “blown up” mean in your experience? Its a 5qt KA
Read moreFirst Sicilian post-mortem
Made my first Sicilian pizza and let’s just say that there’s a lot of room for improvement. The main issues:
Read moreRe: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
Quote from: PapaJawnz on Today at 08:26:45 AM We gotta get you guys on the Couple ‘o Hands train mixing
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Posted decipes
It would be really helpful if posted recipes say what size pizza a ball of dough makes
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Re: Disect this dough formula for me please
Quote from: JKs Hand Crafted Pizza on Today at 10:26:18 AM Wow. I never heard that before. Everything I’ve ever
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Re: 12″x12″ Cold rolled steel pans
Quote from: gcpizza on Today at 09:27:13 AM Since your project’s inception I’ve seen many requests for various sizes with
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Re: Disect this dough formula for me please
Wow. I never heard that before. Everything I’ve ever seen talks about idy being hardy. To thr point it didn’t
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Re: Disect this dough formula for me please
Possibly relevant: https://www.pizzamaking.com/forum/index.php?topic=73224.msg699568#msg699568 Quote Instant dry yeast (IDY) should not be suspended in cold water as this will allow for
Read moreBaking Steel sizing question
Hi All, I am looking at upgrading my pizza stone to a pizza steel and have a question. I have
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