Author: adminDev

Starting a pizza shop without experience is tough but definitely possible with the right approach. The key is learning proper

You might want to take a look at @Yuvalvv ‘s article for some ideas:  https://www.pizzablab.com/learning-and-resources/practical-guides/guide-to-crispy-pizza/

I like the bubbles  00 flour isn’t really designed/recommended for NY style

Quote from: Swinger-mike on Today at 06:30:50 AMthose were by far the best sicilians I have ever made. Those look

That sound…ooof On the fb post he claims its quieter than his famag im8 though and sounds less “chainy”also that

I too bought their Pro Peel in the recent sale. I have been wanting to try a “premium” peel for

I’ve ordered directly from Effeuno too, even though the site said they do not ship to Holland they did. I

Quote from: Puzzolento on January 19, 2025, 09:48:09 PMI don’t use self-rising flour because I want to control things. I

Quote from: Pizza_Not_War on January 21, 2025, 11:57:43 AMSandwich bread tall loaf approx 9×5 I used to have pans like

Nice article about the history of Columbus pizza.https://beltmag.com/ohio-pie-columbus-style-pizza-pioneers