Re: Franco Pepe’s dough
FWIW, here’s a link to my SD poolish and IDY findings.. https://www.pizzamaking.com/forum/index.php?topic=81375.msg766757#msg766757 It’s not a FP dough in any respect,
Read moreElectric Deck oven: Three Phase or One or is gas in my future?
Hello,I am hoping wiser minds can help me. I am building a ghost kitchen in a small trailer that will
Read moreRe: Vito Iacopelli States “they” want to close my chanel
Quote from: ARenko on Yesterday at 06:28:26 PM At the rate he was getting new subscribers in that video he’ll
Read moreRe: Pizza Bible help?
Yep, I usually follow the instruction of degas Sicilian dough after 24 hours in fridge by punching down and stretching
Read moreRe: Someone I know (in the food industry) says “no one wants” Neapolitan pizza.
Quote from: Pete-zza on November 10, 2023, 03:50:58 PM When it comes to pizza, Neapolitan or otherwise, I try to
Read moreRe: Dry Stack WFO: Pavers or Bricks?
Well done mate. Gotta love it when the plan comes together, and it all works.
Read moreRe: Perforated wooden peel
Quote from: JeffShoaf on June 12, 2023, 02:05:35 PM I’m using a Super Peel that I cut down to fit
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Re: The Entire Pizza Making Process I use at the Garage
Quote from: robertofrog01 on November 10, 2023, 08:49:35 AM Well I measured my ingredients into the mix, and out of
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FLOUR OR WATER FIRST?
The question of all questions… “Should I add water to flour OR the other way around – flour to water?”
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Straight dough too elastic
I’ve always had issues stretching straight (no preferment) dough balls out to their desired size for a specific TF. Recently
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