Author: wh08ni

Quote from: QuickDraw on Today at 07:54:56 AMare you using preshreaded cheese? if so most companies put anti caking agent,

just checked the steel that id left in the oven after my last pizzas.  looks like there was a bit

Thansk for the tip. I haven’t investigated commercial ovens. The Avantco DPS-18-S single deck would meet my requirements at $599

Help!  I think my Biga / Tiga is not doing anything, but I’m not sure. I’m using Fleischmann’s Bread Machine

Just to be clear, when I wrote my original post I was under the assumption that the fiberglass is used

Solid recipe from Garvey: https://www.pizzamaking.com/forum/index.php?topic=17662.msg255062;topicseen#msg255062

I finally made a round pie that actually stretched with no holes using the Lehman NY recipe.  It was great

Quote from: Buddha on Yesterday at 11:43:36 PMWhat size pizza is that?  What recipe is your favorite so far? 12″

Dough after 36 hrs. Very light and airy.  68% hydration. Dough feels very smooth and easy to handle. It’ll make

 I am most thrilled and humbled to announce this beauty took blue ribbon in the pan category and first place