Re: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Tried a 67% hydration with all trumps. 2.5% salt, 0.1 thickness factor. 22 hr room temp ferment. 5% starter. 5
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Author: guasw2
Re: Baltimore style meat topping recipe
I’m posting stuff I found on a kick – not trying to make a statement of any kind.
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Ezzo 51mm for personal use?
51mm doesn’t appear to be carried by PennMac anymore, and they didn’t respond to an inquiry about it. Anyone know
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Re: Baltimore style meat topping recipe
One restaurant doesn’t make it a thing. Show me pics from 5 restaurants, not 5 pics from 1.
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Re: zare’s ‘zzas
Quote from: zare111 on Today at 01:40:20 PM68% hydration, 8% WW/92% KAAP, 16% starter, 3% salt. Bulked 5 hours, balled
Read moreRe: A water mist bottle: the most underrated pizza equipement
At pizza baking temps, the thermal conductivity of air and steam are pretty much the same, so I doubt the
Read moreRe: A water mist bottle: the most underrated pizza equipement
I reckon a light coat of water would likely evaporate almost immediately in the heat of the oven, so it
Read moreRe: A water mist bottle: the most underrated pizza equipement
Quote from: Bill/CDMX on Today at 04:07:06 PMhttps://www.amazon.com/dp/B0848HZPS3/?tag=pmak-20? That thing is amazing. According to the before and after pictures, it
Read moreRe: A water mist bottle: the most underrated pizza equipement
Quote from: TXCraig1 on Today at 03:55:35 PMWould a battery-operated paint sprayer work with baby oil? Asking for a friend.
Read moreRe: A water mist bottle: the most underrated pizza equipement
Would a battery-operated paint sprayer work with baby oil? Asking for a friend.
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