Re: Post a Pic of Your Pie – Daily Update
Quote from: kori on Today at 03:37:54 PMYup we like garlic Pizzas look great. Was the Gruyère a good choice?
Read moreRe: zare’s ‘zzas
Upped hydration to 73% but really worked on aggressively mixing and S+Fs to build strength and structure. Dough still very
Read moreRe: Boston’s Best Pizza Bracket
Double you tee eff. 2nd is still good!
Read moreRe: Homemade blend recommendations
Quote from: Jon in Albany on February 15, 2025, 07:47:16 PMI would agree that caputo fior glut is the best
Read moreRe: HELP AND HOBART IS HORRIBLE
20 Q h. Have been weak, Forever.
Read moreRe: Spriral mixer came in
WOW, that red color is beautiful! Am thinking about purchasing the same mixer and will be curious to read any
Read moreLloyd’s half sheet pans with duracoat
has anyone used this pan for Sicilian/gma/focaccia. I’m thinking of pick some up. I’m curious if they warp past 500
Read moreRe: Recommendations for 18 inch Pizza Steel
Quote from: MERICA on February 14, 2025, 11:16:18 PMI am experiencing with the bottom part of our pizzas not browning
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: P K on Today at 02:27:22 PMLast night’s bake. Pie 1:ADY yeast 24 hr cold proof, 59% hydration,
Read moreRe: My Journey Thus Far
Quote from: E.B. on Today at 10:51:40 AMI may have to revert to CT just to make sure things do
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