Re: My Journey Thus Far
Pizza night! This dough may be tied for the best tasting dough I’ve made yet. My oldest feels the dough
Read more
Re: Consolidated Halo Topic
Quote from: DDT on Today at 05:00:25 PMProbably doesn’t belong on this thread but for us rotating stone lovers. Looks
Read more
Re: My dough seems flat. Any tips?
Assuming that your thermometer is accurate, note that Craig’s yeast chart shows 17 hrs @ 71F for about 0.03% IDY.reply
Read more
Sweet spot Window
My ideal fermentation window occurs after 18 hours at a controlled 21°C, producing the best results for just two hours.
Read more
Re: Waring WPO500 Conundrum
Raising the stone 1 inch solved that problem for me. I used 1 inch square aluminum tubing.
Read more
Re: Consolidated Halo Topic
Probably doesn’t belong on this thread but for us rotating stone lovers. Looks interesting.https://prokangrills.com/home/products/portable-grills/prokan-kano-16-inches-4-in-1-outdoor-oven/
Read moreHow old is old dough?
Getting ready to make a batch of Neapolitan dough and have a ball left from last week in the fridge.
Read moreRe: Kettle Pizza Serious Eats Kit or….
Seems expensive for what you get. I’d look at Gozney Arc xl or similar types.
Read moreRe: My Journey Thus Far
Quote from: E.B. on Today at 02:24:47 PMThanks for saying that. It made me go back and find a bake.
Read moreKettle Pizza Serious Eats Kit or….
In a previous post, I asked for and received some great tips (and links) about kitchen oven/broiler pizzas. Thanks everyone
Read more