Re: My Journey Thus Far
Quote from: PapaJawnz on Today at 09:40:59 AM Looking real good there dude! Were these made with your starter? If
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Green Olives
Hi everyone! I am new to the forum, so I apologize if this is a “noob” question. I really love
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Re: My Dream of opening a pizzeria
Quote from: TXCraig1 on Yesterday at 07:21:21 PM I really like the look of your pizza a lot. If it
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Re: New Comprehensive Guide on Preferments for Pizza (and Baking in General)
I don’t know if this will help but several years ago the late Tom Lehmann wrote an article about finished
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Re: New Comprehensive Guide on Preferments for Pizza (and Baking in General)
Yuvalvv, In your Guide about cooling flour instead of using ice: “ Dough Temperature (Finished/Desired Dough Temperature) PizzaBlab » The
Read moreRe: Stainless steel straws
Stainless steel straw is very good choice. It is easy to clean with brush or dishwasher, use of stainless steel
Read moreRe: Pete-zza’s Papa John’s Clone Pizza
A recent article rated Papa John’s as one of the worst pizza chains in the country (#6 out of six
Read morewooden peel sanding
just thought i’d start this thread because someone may find it useful. im a bit of a noob so this
Read moreRe: My Journey Thus Far
Holy whole wheat flour! I fed the 2 on the right last night using Ken Forkish’s instruction. The WW clearly
Read moreRe: Can You Cook Pizza on Parchment Paper?
RoyceCampbell, In case you are interested, there are other aspects to the use of parchment paper. See, for example, the
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