Re: Crust too crispy /crunchy
Welcome to the forum, Vince. The post you quoted is from 13 years ago. You might have better luck posting
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Congratulations on your good outcome. Your final 4 images appear as broken links. I would love to see them if
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
progress report. well…… it was a resounding success im pleased to say a few pics…….. dough out of fridge and
Read moreRe: PizzaApp and over proofed balls
This is how they look like now. Quite sticky but less flat than they usually are. However I have a
Read moreRe: Hillshire farm pepperoni any good?
I haven’t tried rosa grande but i do like hormel cup & crisp, which is saying something because after untold
Read moreRe: Bland and tough dough?
Agreed. When i make pullman bread, i let my mixer knead the dough for 14 minutes. Pizza dough? Maybe 3.
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Re: All Trumps unbleached/unbromated substitute in 25# bags
Steve.Pretty sure they’re all the same flour with different labels for marketing. Home users are familiar with the name Gold
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Re: Tom Lehmann/Yuval cold fermented pizza dough
thanks for the advice chaps, conflicted tho it may be, i definitely appreciate it. ive had a look at the
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Re: My Journey Thus Far
Looks like the Roman style isn’t happening. I’ve been working this dough for 2 hours and it’s still a puddle.
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: Yuvalvv on Yesterday at 06:09:44 PMI’ll have to disagree. This calculator has been running for over a year
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