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Quote from: Jose80 on Today at 01:37:07 PMThank you for the advice. I edited my inital post to remove the

Quote from: TXCraig1 on Today at 11:31:38 AMLow mass ovens like these are notoriously difficult to maintain a steady temperature

Quote from: Heikjo on Today at 09:05:23 AMMaking pizza for eating and making pizza for social media are two different

Quote from: Heikjo on Today at 09:05:23 AMMaking pizza for eating and making pizza for social media are two different

Do you get it your way at Pizza King?

Quote from: Yuvalvv on Today at 11:02:07 AMI regularly make doughs with varying hydration levels, ranging from 55% to over

Tonight i made a pie from the same batch.  It had risen now and tasted okay. But dough with more

Quote from: TXCraig1 on Today at 11:18:50 AMAll other things, including workflow, being equal? Oh yes, I’m very meticulous about

can i use this for pizza?https://www.molinopasini.com/en/flours/531-531-flour-manitoba

Quote from: TXCraig1 on Yesterday at 04:15:15 PMPrices on everything from China under $800 are going up. The “de minimis”