Re: Detroit Style – My way
Hello Mr.Hans, this is my first time using this forum so I am hoping I am doing this right lol,
Read moreRe: What cheese do you recommend if no Wisconsin brick cheese is not available?
Sometimes a blend of jack and mozz. Some muenster products are clearly just jack with some anatto rubbed on the
Read moreRe: Borealis Pizza!
I haven’t seen that exact label but while muir glen seems to be a quality tomato in general, specifically they
Read moreRe: Today’s Bread
Quote from: GumbaWill on Yesterday at 12:12:35 PM 1.Chiricahua Apache, fried bread. The bread of sorrow. Two ways, sweet and
Read moreRe: Pizzas from Austria
same dough recipe as the one before ..
Read moreRe: Pizzas from Austria
Quote from: Raf77 on May 03, 2024, 07:15:10 AM Hi. I read this topic, from the beginning.Very interesting topic. I’m
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Re: My first attempt at NY style…looking for feedback
3% oil is a pretty decent amount, I would leave it as is and increase the hydration as Mike has
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Re: My first attempt at NY style…looking for feedback
272 gram dough ball for 12” All Trumps flour62% hydration3% oil2% fine sea salt1% sugar.2% low diastatic malt.5% idy Mixed
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Re: Pizza in Germany
nice! close to what i do but i will add in the grated onion
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Re: My first attempt at NY style…looking for feedback
Depending on the flour you’re using, increase the water content. And post your formula, btw.
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