www.woodfiredovens.online

Quote from: Ona_Mission on Yesterday at 05:03:30 PMPlease post the precise home recipe!!! Try this thread instead: https://www.pizzamaking.com/forum/index.php/topic,30096.msg300535.html#msg300535

Quote from: Siferuk23 on Today at 05:45:18 AM Yeast Adjustment – I now use 10% less yeast than PizzApp suggests.

Quote from: Yuvalvv on Today at 10:47:36 AMYes, longer maturation leads to more starch and protein (gluten) breakdown. But does

Quote from: slotti on Yesterday at 05:06:56 PM– is important to achieve a digestible pizza Yes, longer maturation leads to

@Siferuk23 what is the noticeable difference you’ve observed using more expensive water?

Starting a pizza shop without experience is tough but definitely possible with the right approach. The key is learning proper

You might want to take a look at @Yuvalvv ‘s article for some ideas:  https://www.pizzablab.com/learning-and-resources/practical-guides/guide-to-crispy-pizza/

I like the bubbles  00 flour isn’t really designed/recommended for NY style

Quote from: Swinger-mike on Today at 06:30:50 AMthose were by far the best sicilians I have ever made. Those look

That sound…ooof On the fb post he claims its quieter than his famag im8 though and sounds less “chainy”also that