Author: adminDev

Hello there!after 2+ years of an amazing journey upgrading my pizzas to a level beyond my imagination and hosting many

Quote from: PapaJawnz on Yesterday at 03:59:40 PMThe nice thing about no sauce inside is you can customize each bite

Down, but not out! Made some good progress on the home front and taking care of some pressing matters, so

I had not looked into that (I guess it has either been out of stock for some time now, or

hithe new models have been developed to avoid the need for a door and to simplify the management of pizzas

Sourdough poolish. 310g ball. Main flour Caputo pizzeria. Tiny touch of DMP for browning. Fresh ricotta mixed with grated pecorino. Salami

Thanks PNW..it’s a good addition.

I wish it was smaller, but I’ve learned to cope.  I’ve settled on running 8-10 ball batches (2-2.5 kg) and

Nice bake under the shell !

Quote from: Icelandr on October 09, 2024, 11:21:44 PMThe picture of the spatula was my idea for loosening the dough