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Quote from: kori on Today at 03:37:54 PMYup we like garlic  Pizzas look great. Was the Gruyère a good choice?

Upped hydration to 73% but really worked on aggressively mixing and S+Fs to build strength and structure. Dough still very

Double you tee eff.  2nd is still good! 

Quote from: Jon in Albany on February 15, 2025, 07:47:16 PMI would agree that caputo fior glut is the best

20 Q h. Have been weak, Forever.

WOW, that red color is beautiful! Am thinking about purchasing the same mixer and will be curious to read any

has anyone used this pan for Sicilian/gma/focaccia. I’m thinking of pick some up. I’m curious if they warp past 500

Quote from: MERICA on February 14, 2025, 11:16:18 PMI am experiencing with the bottom part of our pizzas not browning

Quote from: P K on Today at 02:27:22 PMLast night’s bake. Pie 1:ADY yeast 24 hr cold proof, 59% hydration,

Quote from: E.B. on Today at 10:51:40 AMI may have to revert to CT just to make sure things do