Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: sadexpunk on Yesterday at 04:39:56 PMwow, thats a massive difference!! do you mean add more flour and water
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Re: Post a Pic of Your Pie – Daily Update
Quote from: DDT on Today at 01:23:45 AMI could eat pizza everyday. First is 2day CF, 4 HRS RT before
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Quote from: Pizza_Not_War on Yesterday at 11:48:05 PM40/60 whole wheat/ap sourdough pies. Both pizzas are stunning! I had a hard
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I could eat pizza everyday. First is 2day CF, 4 HRS RT before stretching. Second was 4day CF, 3 HRS
Read moreRe: My Journey Thus Far
All prepped and ready to go for pizza night tomorrow. I went back a few bakes to try to get
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40/60 whole wheat/ap sourdough pies.
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Re: Craig’s NY Pizza
i just read through this entire thread, my eyes burn.thanks for all the work and info over the years craig.i
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: Yuvalvv on Yesterday at 04:51:26 PMMake sure to activate/bloom the yeast for 10~ minutes at 38-43C before adding
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Re: 12"x12" Cold rolled steel pans
Quote from: JoeSlice on Yesterday at 08:05:29 PMJust bought my second pair of your pans Walter. I’ve been getting great
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Re: Decoy cooks other stuff
I have posted pan roasted chicken thighs many times on the forum but was unable to find any examples using
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