Re: Grimaldi’s UV treated few/low moisture mozzarella
Quote from: scott r on Today at 08:53:17 AM Its a firm cheese from what I remember. Im in NYC
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Re: Grimaldi’s UV treated few/low moisture mozzarella
Quote from: jsaras on Yesterday at 04:08:40 PM They use Aiello cheese that is specifically made for their application. Thanks.
Read moreRe: Design Critique my DIY SS Oven Design
May be something useful in here: https://www.pizzamaking.com/forum/index.php?topic=68675.0
Read moreRe: St. Louis Style Pizza – How to make it almost anywhere
Thanks for this writeup and lovely pizza photos – gonna try that sauce (add fennel seed). FWIW, smoked salt tends
Read moreRe: Design Critique my DIY SS Oven Design
Thanks for the comments! I see the steel floor is limiting and the burner is also limiting – makes sense
Read moreRe: Forum Calculators and Other Tools
Quote from: zazeur on June 14, 2023, 04:11:23 PM Hi there! Here is my contribution too pizza dough calculator with
Read moreRe: Cheaper replacement for Costco’s pecorino romano?
Quote from: PapaJawnz on Today at 09:58:21 AM I wish! My nearest town only has 9k people, we’re limited to
Read moreRe: Baker’s yeast quantity prediction model – please compare to your results
I’d also add that when you’re pulling recipes from sites intending to put them out to large audiences (that are
Read moreRe: Baker’s yeast quantity prediction model – please compare to your results
Quote from: Detmsp on Yesterday at 09:02:36 PM I don’t think that explains it because this is showing that dough
Read moreRe: Baker’s yeast quantity prediction model – please compare to your results
Quote from: Detmsp on Yesterday at 05:05:33 PM I’m trying to figure out what I’m missing here, because the amount
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