Author: guasw2

Hey all! Been a while since I made pizzas. The kids asked me so I got some 00 flour and

I really like Bacio it is what I use for my pop-up. I think it’s the best low-moisture pizza cheese

Quote from: Muddy on Today at 04:38:00 PMMy pizzas aren’t anything groundbreaking. I can’t imagine coming up with a pizza

Quote from: DDT on Today at 07:35:19 PMCopy that. Thanks. That’s the oven designed for very short people. I remember

Quote from: TXCraig1 on Today at 07:06:32 PMIt’s the bleached bromated (red) bag. It’s just a strong flour. Nothing more.

Merry Christmas! Made this 60% Neapolitan with 50% Biga on the 23rd. Lot to improve on – basically the entire

I have moved my dough fermentation tool to: https://lightpointsoftware.com/DoughFermentation/

Quote from: Chicago Bob on Today at 08:06:59 PMsure, domino’s Pizza Hut Papa John’s choose your poison… roman thin and

Quote from: JM pizzaiolo on Today at 12:10:38 PMI’m using a 3″ LED motion puck light under the head of

sure, domino’s Pizza Hut Papa John’s choose your poison…