Re: Post up your Calzones here
Here’s today’s calzone. A nice blend of ricotta, mozzarella, seasoning and spices made for the base. Added in Pepperoni, Sliced
Read moreRe: Finding the right level of fermentation – temperature, time and yeast
Neto, If the desired water temperature to achieve the desired finish dough temperature is what you are inquiring about, I
Read moreBrain dead mistake. Advice please?
I mixed dough last night to use on Saturday (tomorrow). I put it together and did an initial 8 minute
Read moreRe: Pizza Flour Brand Advice Sought – UK
Cheers – looks like a good flour. I keep meaning to buy someSwiss Dark off them (for breadmaking), so might
Read moreRe: Using multiple flours in dough
I also blend in some fresh ground mostly-whole-meal for flavor and texture. Semolina can change how it stretches, and then
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Re: April 5th is National Deep Dish Pizza Day
Happy National Deep Dish Pizza Day!
Read moreRe: Bread Maker vs Kitchenaid
Quote from: aces1202 on Today at 01:03:48 PM How does a mixing the dough with a Bread Maker stack up
Read moreRe: My trip to Naples and back
Well Done! Took a bit of chasing but you finally got it . . . Nice looking pizza! And now
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: junep on Today at 11:49:14 AM It looks great. One thing you can do is what John Arena
Read moreRe: My trip to Naples and back
Yesterday night the poolish came out good after 24 hours CT. Then i added the rest and cut a few
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