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Icelandr’s dough making There is a sign of a modicum of consistency in my dough, which, after I believe 6 years

Has anyone tried this? How different is it compared to regular evoo ? 

Ok this time I’d like a slice of the margherita.  I had da worx at lunch so something simple and.light  

Dinner planned, a last minute swap of guests and away we go. The pizza was quite good but really now

I bought the two pizzas I discussed in the post above. The pizzas are just a branding deal. The last

Pizzaria style sausage and pepper roll. I was able to achieve two improvements.1. Better roll up and shape.2. Better color

1. Big batch of sourdough nearing the end of bulk fermentation. Stiff levian.2. Warm (room temperature) fermentation is well underway.

Yes. Alpha-amylase to be precise. 

Awesome thanks for the explanation. So that’s what the “enzymes” are on the KA AP / BF ingredients list, good