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Quote from: TXCraig1 on Yesterday at 04:37:32 PMWhat’s the recovery time on the Koda? Can it keep up with commercial

Quote from: PapaJawnz on Today at 08:41:39 PMWalmart brand whole milk low moisture mozzarella is very consistent, my store sells

OK, I am a geek, always looking to find new sources of flour, tomatoes and cheese. I write to Italian

Quote from: TXCraig1 on Today at 08:49:45 PMBy “sauce,” I mean crushed canned whole peeled tomato and salt. By “crushed,”

By “sauce,” I mean crushed canned whole peeled tomato and salt. By “crushed,” I mean canned crushed tomatoes.

Quote from: PapaJawnz on Today at 11:21:58 PMYummy!  They both look great.  I can see why your wife was pleased

That is wild!   Definitely interested how it turns out.  FWIW I do pineapple on anything because it’s awesome !

69% hydration, 90% KABF, 10% WW, 3.3% salt, 10% stiff starter. Bulked 12 hours, balled and fridged. Meant to bake

Yummy!  They both look great.  I can see why your wife was pleased with the Detroit style  

….and the round. This dough was very delicate to handle, it stretched itself, it sure baked nice! 385g ball stretched