Re: NY/NH style pies in the Carbon oven
Mike, I just found your thread and worked my way through it. I left a post on there but will
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Re: Replacing Home Range
Quote from: chefdavid374 on Today at 10:29:14 AMMy home oven has served me well making up to 14″ pizzas but
Read moreRe: Poolish and Extra Dough? Can it work
Because it unnecessarily complicates the dough-making process and offers no added value Feel free to try it though 🤷🏻�♂
Read moreRe: Replacing Home Range
https://www.pizzamaking.com/forum/index.php?msg=791666
Read moreRe: Poolish and Extra Dough? Can it work
Quote from: nanometric on Today at 11:31:53 AM2nd this. If I were a dogmatist, I’d say it’s not a poolish
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Re: Ciao Bella Fiamo Oven
Quote from: Flying.riding.hiding on Yesterday at 09:59:54 PMOh man, so, I was looking even closer after I made my first
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Re: Cold fermentation yeast confusion
Quote from: gcpizza on Today at 01:30:57 PMI got the section wrong. It is in the Shop Talk section. How
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Re: Cold fermentation yeast confusion
Quote from: Joffa on Today at 01:13:46 PMYes I have read it. Thanks for your input! Much appreciated. I got
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Re: Cold fermentation yeast confusion
Quote from: gcpizza on Today at 12:51:10 PMI’ve never made pizza in a commercial environment, so this question is outside
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