Re: Someone I know (in the food industry) says “no one wants” Neapolitan pizza.
I myself havent seen a worthy neapolitan pizza store in miami seems like stated before americans love stupidity and dont
Read more
Re: Boston & Portland, Maine: Neapolitan Recommendations
Thank you. I’ll add these to the list.
Read more
Re: 7 minute New York bake
Its the active enzymes in the diastatic malt that help with the browning, not just the sugars present in the
Read more
Re: Franco Pepe’s dough
Quote from: jaayjaay on Today at 01:16:14 AM I meant does using a liquid starter change the long term keeping
Read more
Re: Da Michele project in my Pizza Party oven
Quote from: Jackie Tran on Yesterday at 05:13:36 PM Thank you JaayJaay. I’ll try to answer your questions as best
Read more
Re: Franco Pepe’s dough
Quote from: Erik on Yesterday at 07:33:45 PM I have researched Franco Pepe’s processes for some time so I’ll share
Read more
Lock in Your 2023 Pricing
We are excited to announce an End-Of-Year Promotion just in time for the holidays! For a limited time, you can
Read moreRe: Chefman/Costco Indoor Pizza Oven
Quote from: Pizzailolz on Yesterday at 06:42:06 PM That’s awesome, Dennis! Leo is such a calm guy and takes the
Read moreRe: 7 minute New York bake
Quote from: RHawthorne on Yesterday at 10:38:59 PM That should still give the crust color anyway, if I’m not too
Read moreRe: Electric oven top heating elements form/spacing – Effeuno,GGF/Fimar,Chinese
Please consider updating about your findings/progress! I am designing an electric oven for pizza and related information is greatly appreciated.
Read more