www.woodfiredovens.online

Hi, you can always try to press the dough in a donut shape so the middle is thicker, then when

Happy Thanksgiving to all.I’m having trouble opening up and forming my pizza dough. I stretch it over my fists with

I live in the burbs and can find Hornel Cup and Crisp pepperoni at Mariano’s and sometimes at Jewel.

If you let a biga ferment too far it imparts an off flavor into the dough.  I would imagine a

Good catch Kori, if you are doing more than 1 percent yeast sometimes, thats a REALLY quick to be ready

Sorry for my Late response i didnt make a Pizza since then. But yesterday i did so here is a

Yes Belgium. the one thing I might be missing from Latteria Sorrentina is the smell, it doesnt have this strong

Those look amazing, congratulations!

Thanks PiL