www.woodfiredovens.online

Craig’s recipe. Caputo Pizzeria @62.5% hydration, 48hr RT fermentation. Baked in my recently built 32″ homemade cast oven.

Quote from: DDT on Yesterday at 07:37:01 PMMargherita plus teleggio cheese and banana peppers. 750′ launch. Just under 3 min

Asiago.

Looks great! definitely ready to be baked

Quote from: spaceboy on August 25, 2024, 08:21:23 PMare you preheating for 30-45 minutes after your oven comes to temp?

I have heard of people getting European prices on items shipped to the USA using freight forwarders in the country

Quote from: spaceboy on August 24, 2024, 10:37:23 PMlooks great as usual ak.i sometimes throw my room temp dough balls

Yesterday the GFS in Houston had a new whole pallet proudly displayed in a high visibility spot, $50/55lbs. Typical GFS

You re right, most flours would make great pizzas if treated carefully. But we have first world problems… especially here

Quote from: Yuvalvv on Yesterday at 07:40:14 AMMakes sense, but do note that the poolish itself contributes to a more