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I had a spiral dough hook that seemed to help out some, but now that all of my belongings are

Can anyone point me to a tried and true method down to the subtlest detail that produces reliably good dough

 So my home oven goes to 500°F without the convection. If I use the convection setting it will only go

So, last night, I attempted to make Kenji’s New York style same day pizza dough. I used 638 g of

Quote from: ebpizza on Today at 07:53:04 AM looks great!  What was the ball weight and oven type? – Balls

Thats looking good!  I am not too worried if a dough doesnt look smooth in the mixer, as it usually

You are amazing Tony, it hadn’t occurred to me, but thats such a great idea to simply switch gears.   I

Hi Geno, you should try mixing longer or spend more of your mix time on a higher speed.   I always

I think you might let it rest a bit too much,I use a spiral mixer as well. When the dough