Re: Pizza conservation
In short, dough becomes tough and leathery due to a process called starch retrogradation, which occurs more quickly at lower
Read moreAuthor: wh08ni
Re: Stretch and fold for pizza dough
Quote from: juniorballoon on Today at 12:47:00 AMIn all my pizza research I never ran across that recommendation for pizza
Read moreRe: Help! Trip coming up. Where to find sourdough spots in Naples?!
Quote from: ebpizza on Yesterday at 04:31:06 PMLet us know what you find. Since it was so close by when
Read moreRe: Stretch and fold for pizza dough
If I make it by hand, I’ll do 2-3 rounds of S&F the first hour after mixing.
Read moreRe: Pizza on Gabriola
They look good sir, certainly from the top! Judging by your comment i wonder how about those bottoms!
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Re: Help! Trip coming up. Where to find sourdough spots in Naples?!
Quote from: Wario on Today at 02:55:47 AMThe reviewers are Italians too – just like you – so when they
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Re: Consolidated Halo Topic
Today, I used the FibraMent Halo Vera 16 stone with a natural gas conversion and was thoroughly impressed. Initially skeptical
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Re: Help! Trip coming up. Where to find sourdough spots in Naples?!
Quote from: robca on Yesterday at 01:56:52 PMAs an Italian, lievito madre in Italian is not sourdough. Sourdough, as commonly
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Re: Trying to duplicate Buffalo, NY style pizza
Had to make pizza for the Bills game. Used the Buffalo cookbook recipe posted earlier in this thread for the
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Re: Tom Lehmann’s NY Style Pizza
Quote from: gcpizza on January 18, 2025, 02:06:04 PMThe dough for NY Style pizza is generally not docked, and it’s
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