Re: Elitalia Pizza Napoli – anyone have any experience with this budget oven?
Quote from: robca on Today at 01:27:34 PM Ping me if anything on that forum is unclear. Sometimes auto-translate doesn’t
Read moreRe: Pizza in Germany
Quote from: Essen1 on Yesterday at 01:09:46 AM Yes, they’re very good. I still have a bunch in the freezer
Read more
Re: zare’s ‘zzas
These look really good!
Read more
Re: zare’s ‘zzas
Same as above but 5% starter. Bulked a long time—like 18 hours—around 65, then rolled and proofed 6 hours. Dunno
Read moreRe: I need help getting better (any) flavor in my thin crust
Quote from: Cartersauce11 on Yesterday at 09:20:00 PM This is the last one I’ve made. I’ve tried variations to certain
Read moreRe: Consolidated Halo Topic
Same dough from Saturday evening cooked on Wednesday so about 90-96 hour CF in balls. Stretched a little smaller(12-13” instead
Read moreRe: Burger Bun Quest: Martin’s, Arnold’s, Tom Lehman’s
I imagine the darker tops translates to more flavor. It may not be martin’s specific, but who’s to say they
Read moreStarter source?
I got a great starter at least 20 years ago in an envelope that was promoted here. Does anyone remember
Read moreRe: Sweets and Desserts
Quote from: Grease Wheel on Today at 03:55:10 PM Good to hear about a man’s long term commitment to excellence!
Read moreRe: Pizza in Germany
I followed your suggestion with the sausages from Macelleria and wasn’t disappointed. Thanks for the tip.Is the ghost kitchen idea
Read more