Author: guasw2

Quote from: Yuvalvv on Today at 11:02:07 AMI regularly make doughs with varying hydration levels, ranging from 55% to over

Tonight i made a pie from the same batch.  It had risen now and tasted okay. But dough with more

Quote from: TXCraig1 on Today at 11:18:50 AMAll other things, including workflow, being equal? Oh yes, I’m very meticulous about

can i use this for pizza?https://www.molinopasini.com/en/flours/531-531-flour-manitoba

Quote from: TXCraig1 on Yesterday at 04:15:15 PMPrices on everything from China under $800 are going up. The “de minimis”

Quote from: Ona_Mission on Yesterday at 05:03:30 PMPlease post the precise home recipe!!! Try this thread instead: https://www.pizzamaking.com/forum/index.php/topic,30096.msg300535.html#msg300535

Quote from: Siferuk23 on Today at 05:45:18 AM Yeast Adjustment – I now use 10% less yeast than PizzApp suggests.

Quote from: Yuvalvv on Today at 10:47:36 AMYes, longer maturation leads to more starch and protein (gluten) breakdown. But does

Quote from: slotti on Yesterday at 05:06:56 PM– is important to achieve a digestible pizza Yes, longer maturation leads to

@Siferuk23 what is the noticeable difference you’ve observed using more expensive water?