Re: Tom Lehmann’s NY Style Pizza
Is this style of pizza ever docked? Whenever I make one of those refrigerated/frozen store doughs (Birrittellas/ Papa Sal’s), it
Read moreIs this style of pizza ever docked? Whenever I make one of those refrigerated/frozen store doughs (Birrittellas/ Papa Sal’s), it
Read moreQuote from: TXCraig1 on January 16, 2025, 06:51:44 AMCold fermentation works great for sourdough bread but not so well for
Read moreSome recent bakes that made me happy. A few things they all had in common, over 10hr bigas/ 48 hr bulks
Read moreHello! I’ve been MIA for a bit but I’m back. Been focused on a new job the past year that
Read moreWe Threw the kids a pizza party
Read moreThe best dough I’ve worked with and made ^_^
Read morePane Toscano is an Italian bread without salt. https://www.italianrecipebook.com/tuscan-bread-pane-toscano/ I’d try making a loaf and then use that experiment to learn
Read moreHelloI need to go on a low sodium diet because of high blood pressure but I love pizza. Salt is
Read moreCheck out this peel if link works.https://www.instagram.com/p/DE6R8_QJv8i/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Read moreQuote from: murphy561 on Yesterday at 04:59:14 AMKYS factory? You sent back to China or their office in Norway? Sent
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