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Re: Frank Mastro’s 1956 pizza recipe

May 7, 2024 admin 0 Comments

Letter from BlodgettNovember 15, 1948 Why Blodgett couldn’t give Frank Mastro exclusive rights to sell his ovens. Norma

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Re: Evolution of the NY Style Pizza (Split Topic)

May 7, 2024 admin 0 Comments

Letter from Blodgett November 15, 1948 Why Blodgett couldn’t give Frank Mastro exclusive rights to sell his pizza ovens. Norma

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Re: NY style with 00 Flour. Need help.

May 7, 2024 admin 0 Comments

Quote from: prohunt3 on Yesterday at 08:25:24 PM How long are you kneading it for? Do you let the dough

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Re: Detroit Style – My way

May 7, 2024 admin 0 Comments

Hello Mr.Hans, this is my first time using this forum so I am hoping I am doing this right lol,

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Re: What cheese do you recommend if no Wisconsin brick cheese is not available?

May 6, 2024 admin 0 Comments

Sometimes a blend of jack and mozz. Some muenster products are clearly just jack with some anatto rubbed on the

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Re: Borealis Pizza!

May 6, 2024 admin 0 Comments

I haven’t seen that exact label but while muir glen seems to be a quality tomato in general, specifically they

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Re: Today’s Bread

May 6, 2024 admin 0 Comments

Quote from: GumbaWill on Yesterday at 12:12:35 PM 1.Chiricahua Apache, fried bread. The bread of sorrow. Two ways, sweet and

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Re: Pizzas from Austria

May 6, 2024 admin 0 Comments

same dough recipe as the one before ..

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Re: Pizzas from Austria

May 6, 2024 admin 0 Comments

Quote from: Raf77 on May 03, 2024, 07:15:10 AM Hi. I read  this topic, from the beginning.Very interesting topic. I’m

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re:-my-first-attempt-at-ny-style…looking-for-feedback
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Re: My first attempt at NY style…looking for feedback

May 5, 2024 admin 0 Comments

3% oil is a pretty decent amount, I would leave it as is and increase the hydration as Mike has

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