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Hi, there fellas,I’ve been making Neapolitan style exclusively for about two years now. Since I am not living in the

Quote from: londonbeetle on Today at 01:43:24 PMWhen making very thin pizza dough, does the thickness factor get influenced by

Seems like this could be a good Monthly Challenge?

Yours looks excellent, PNW. Nicely done.

That looks really good Pizza_Not _War.  Great job!    I like the crumb in yours way better.

Here is another 24hr room temp dough, same recipe as before except I used bacon grease in the dough recipe

Quote from: Pizza_Not_War on May 14, 2024, 07:42:14 PMNot seasoning veggies is the least mistake of a Subway or similar

Local Publix stocks Sahlen’s Smokehouse dogs, natural casing, pork and beef.  Work like a charm.  Still I miss my Dearborn

I never wipe the steel, problem doesn’t exist if you don’t see it. 30-45 minutes to 550f seems reasonable. 2

dhaupert, If you are using a standard home over (mine is electric) and for something like a NY style, you