www.woodfiredovens.online

John, Thanks for sharing this, I’ve been admiring their pizza on insta.. you can see passion in the pizza being

Quote from: Yuvalvv on Today at 07:43:04 AM^ Looks great! Is there a specific reason you baked this at 450F

There are several differences between these two flours.  The first is the protein, which you addressed with the VWG, 12.7%

Tried cooking this one on a screen and then finished on the steel to minimize the amount of semolina on

After experimenting some more with Super Market flour, i’ve come to realize that when using a little more water, like

Black blowout bubbles is not the same thing as a burnt pizza. The bubbles are superficial. You could knock those

Pizza Today has prepared a guide directed to dough problems and how to troubleshoot them. The late Tom “The Dough

I don’t know what happened yesterday when I asked this question but after a 2nd search I found a few

Quote from: Pizza_Not_War on Yesterday at 06:33:08 PMYou need to know what gas pressure is coming in , what the

Lots of awesome pies here recently.