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Hi Dave. Thank you for your helpful reply. This is exactly the kind of information I was looking for, but

Late followup to this: I built it! I made 1-2 pizzas each of the previous weekends while I figured out

Quote from: scott r on November 08, 2023, 09:09:31 AM That dough needs to be stronger.  There are a number

Quote from: Howitzer21 on Yesterday at 10:40:01 AM This may also help (click to enlarge). I prefer a thickness factor

Those look amazing. Do you deliver to the UK?

I doubt the hi mtn 20 percent would be a big factor. If you are mixing or bulk fermenting bigger

Quote from: Puzzolento on Yesterday at 10:20:40 PM Welcome. A word of advice: when people here respond to your questions,

Someone said something, but based on what? His own experience? Polls? Statistics?

hi, are you asking Santa Claus? Do you mean like the old Bollore e Passione?

This thread was good..https://www.pizzamaking.com/forum/index.php?topic=17276.40Basically, the ricotta you buy in the supermarket tends to be quite grainy and doesn’t melt well.It’s