Re: Caputo Nuvola Super or Molino Pizzuti Costa D’amalfi
All of these companies make very good flours and they will produce similar results if you dial each one in
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Re: Switching to sourdough completely, need supporrt to get going
I would recommend you invest in a proofing box if you don’t already have one. Some people on the forum
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: scott r on Today at 02:44:00 AM 3 day cold ferment sourdough biga with 50/50 Caputo Nuvola and
Read moreRe: Chefman/Costco Indoor Pizza Oven
I like that video mainly because he didn’t try to force his knowledge or conceived experience on the oven and
Read moreRe: Caputo Nuvola Super or Molino Pizzuti Costa D’amalfi
Those are both very high quality flours and can make excellent pizza. Either one would be fine for pizza. Both
Read moreRe: Kitchen Aid Struggling With 500g or 1000g 60% Hydration Dough?
Possibly of interest (esp. re: using stir setting only): https://www.pizzamaking.com/forum/index.php?topic=3985.msg33251#msg33251
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Re: Bread guys, I’ve met my challenge
Quote from: Pizzailolz on Yesterday at 11:42:09 PM …..Pete, are you the AI? : Chris, If there is something like
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Re: Can you recommend a good mixer for making pizza dough ?
Quote from: schibetta on Today at 09:54:56 AM Hello I don’t make a huge amount of dough when I use
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Can you recommend a good mixer for making pizza dough ?
Hello I don’t make a huge amount of dough when I use a mixer. I only make 2 dough balls
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