Author: guasw2

Quote from: Chopper01 on January 16, 2025, 12:37:54 AMWho cares…it’s not even $1000USD.  I don’t understand the big deal if

You keep saying “dome” but what you mean is simply an arched entryway without a door. The dome is a

I am glad I have not bought a dough mixer yet because this one is really what I will buy.

Lydia, could you post the information on this for us please?

The amounts in pizza doughs are often smaller than in bread doughs, and you may only use the same flour,

I use a seedling heating mat, covered bowl with dough on top of mat, then a couple towels on top

Nice crumb and melt!

Hi Guys,I have a permanently parked trailer by the beach in Fujisawa selling roman pizza al taglio.Lilo Pizza.Happy to share

Its pretty cool how long ovens have come in just 8 years…… first one I learned on at Naples Restaurant

Quote from: Yuvalvv on Yesterday at 09:22:18 AM1. High hydration (75-85%), likely using a biga (a poolish would work too)2.