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Yuvalvv, When I use the pizza dough formula calculator from here that does not have fermentation time or temp the quantities

For me, it depends on the thickness. Grandma style, thinned and stretched and pan proofed up to 2 hours, cheese

Quote from: Handmixman on August 08, 2024, 03:05:44 PMI have the recipe. But I can’t seem to nail the fermentation

Interesting discussion of opportunity cost. My understanding is that the term really only applies to situations where only one choice

Quote from: Yuvalvv on Yesterday at 07:36:19 PMShould be fine, there’s nothing more you can do except lower the temperature

Quote from: TXCraig1 on Yesterday at 04:47:10 PMYou have all kinds of choices if you have 200v. Match the oven

I like that setup. I been to a good amount of pig roasts and they all were gas powered rotisserie

Quote from: Muddy on December 26, 2024, 11:39:45 AMI can’t comment on the other 4 users, but hopefully you have

Quote from: Grease Wheel on Yesterday at 09:50:42 PMI’ve blurred this picture of tonight’s pizza so to not discourage bakers

I’ve blurred this picture of tonight’s pizza so to not discourage bakers worldwide. “Why bother? It’s hopeless. No way.. I’m