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In short, dough becomes tough and leathery due to a process called starch retrogradation, which occurs more quickly at lower

Quote from: juniorballoon on Today at 12:47:00 AMIn all my pizza research I never ran across that recommendation for pizza

Quote from: ebpizza on Yesterday at 04:31:06 PMLet us know what you find. Since it was so close by when

If I make it by hand, I’ll do 2-3 rounds of S&F the first hour after mixing.

They look good sir, certainly from the top! Judging by your comment i wonder how about those bottoms!

Quote from: mosabrina on Yesterday at 08:23:16 PMThe question is why would you? Ooni koda 16 for 5 of them

Quote from: Pizzaman106 on Yesterday at 03:09:04 PMAnother successful pop-up under my belt. I was sold out and fully booked

Dough was much better. Having issues with evenly baking the pizza in the Arc XL though. Mostly too hot. I

Good point! I never considered that!