Re: Di Fara Frozen Pizza
I bought the two pizzas I discussed in the post above. The pizzas are just a branding deal. The last
Read moreAuthor: guasw2
Fun with pizza dough
Pizzaria style sausage and pepper roll. I was able to achieve two improvements.1. Better roll up and shape.2. Better color
Read moreRe: Today’s Bread
1. Big batch of sourdough nearing the end of bulk fermentation. Stiff levian.2. Warm (room temperature) fermentation is well underway.
Read moreRe: My first Sicilian pizza & we loved it.
Yes. Alpha-amylase to be precise.
Read moreRe: My first Sicilian pizza & we loved it.
Awesome thanks for the explanation. So that’s what the “enzymes” are on the KA AP / BF ingredients list, good
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Re: New Gozneys coming soon
You’re probably right.
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Re: New Gozneys coming soon
Quote from: TXCraig1 on Today at 06:12:34 AMLooks like the Tread has a little prep table right on top of
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Re: Noobie dough recipe…..
That 7 grams of yeast amount is basically the standard packaged amounts. I think they choose that for people too
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Re: 1970s Pizza Hut Thick and Chewy Recipe
QuoteThe way I remember the recipe is weighing 8 pounds of water (1 gal weighs very close to 8 lbs.)
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Re: Via 313 Expanding Bigtime
Craig, Here is the latest on the Hunt boys: Via 313 Pizzeria Raises $32.5 Million to Double Footprint in Three
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