Re: caputo pizzeria "00" – hydration
I was trying to use Yuvals calculator on Pizzablab and a 100% cold ferment with no RT time as he
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Author: wh08ni
Re: My first post! Hooray! :)
Don’t listen to them. The pineapple one looks fantastic and would be my pick out of them.
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Re: caputo pizzeria "00" – hydration
I’ve so far just been using the Caputo flour and just changing around on hydration and dry yeast amount. Perhaps
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Re: Diastatic Malt–The Pizza Bible
Quote from: zare111 on Yesterday at 09:07:54 PMAsked and answered one month later. This is… much lower than I thought!
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Re: My Journey Thus Far
Quote from: E.B. on Yesterday at 04:34:55 PMVery true. If I’m going to break out the mixer I’d use it
Read moreRe: New large gas pizza oven: 2 pizzas 1 Emozione oven! Enjoy your Pizza Party
great location and great pizza @PeteFromHolland Thomas pizza https://www.instagram.com/pelles_pizza/https://www.pizzapartyshop.com/en/dual-fuel-pizza-oven/
Read moreRe: the pizzas of spaceboy
Quote from: TXCraig1 on Yesterday at 02:57:37 PMMan, those look good. What’s the dough weight and diameter? craig! thanks! i
Read moreRe: First time pizza; sourdough kenji tavern
Quick anecdote. I am not digging the cured dough everyone’s on right now. It really dehydrates the dough and it
Read moreRe: First time pizza; sourdough kenji tavern
Hey yall. Updated my recipe to the recipe to Tripping BillyZ recipe but honestly I’m just not into the whole
Read moreRe: Looking for distribution of cost-effective dough mixer
Quote from: vnczes on Yesterday at 04:49:47 PMIs there a way to try your product first? We have not yet
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