Re: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
Quote from: PapaJawnz on Today at 08:26:45 AM We gotta get you guys on the Couple ‘o Hands train mixing
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Posted decipes
It would be really helpful if posted recipes say what size pizza a ball of dough makes
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Re: Disect this dough formula for me please
Quote from: JKs Hand Crafted Pizza on Today at 10:26:18 AM Wow. I never heard that before. Everything I’ve ever
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Re: 12″x12″ Cold rolled steel pans
Quote from: gcpizza on Today at 09:27:13 AM Since your project’s inception I’ve seen many requests for various sizes with
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Re: Disect this dough formula for me please
Wow. I never heard that before. Everything I’ve ever seen talks about idy being hardy. To thr point it didn’t
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Re: Disect this dough formula for me please
Possibly relevant: https://www.pizzamaking.com/forum/index.php?topic=73224.msg699568#msg699568 Quote Instant dry yeast (IDY) should not be suspended in cold water as this will allow for
Read moreBaking Steel sizing question
Hi All, I am looking at upgrading my pizza stone to a pizza steel and have a question. I have
Read moreRe: Tracking Help!!!
Have you looked into a Point-of-Sale system? Most have an ability to track inventory/sales. Sure it would cut into your
Read moreRe: Hydration for airy crust
Well… I did bulk ferment and balled the day of baking. Seems like it upped the textures of the dough
Read moreRe: Tacos of all flavors
Quote from: Quebert on Today at 01:21:16 AM I’m lucky to live in So Cal and have 3 Mexican markets
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