Re: Did I take the correct action
Thanks Craig. They were good. Crust was nice and light. Not huge air holes in cornicone but I think trying
Read moreRe: 12 inch, 13 inch or 14 inch GI Metal Peel….. whats the best size for you….
Quote from: TXCraig1 on Yesterday at 08:47:57 PMI have a 12″ GI Azzura and hang it off a little less
Read moreRe: What is the difference between bread and pizza dough?
Quote from: nanometric on Yesterday at 09:52:25 AMNow that we have a population of Not-Breaders gathering here, can some of
Read moreRe: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Today’s lunch, half a pepperoni bar pie, 56% hydration all trumps, 6% lard, 2.5% salt. 600f top 550f bottom, 8m
Read moreRe: Bakers Pride GP-61 — or — Whoever dies with the most pizza ovens wins!!!
Quote from: norcoscia on July 24, 2022, 12:05:42 PMHi, oven is doing fine – I wish stuff was still made
Read moreRe: Two more square pies today.
Very nice bake John!
Read moreRe: Pizza Review – Capo Pazzo, Sarasota, FL
Quote from: jsaras on Yesterday at 10:55:29 PMWhat is Moozedell? Moozadell slang for mozzarella.
Read moreRe: Two more square pies today.
62% KASL. 2 day cold ferment, came out great.
Read moreRe: Post a Pic of Your Pie – Daily Update
Todays pies. 17″ NY round and 12×18 half and half Sicilian. I love Walters steel pans. I like my 12×12
Read moreRe: Today’s Bread
Quote from: ARenko on Yesterday at 05:27:47 PMI don’t think I’ve ever done egg wash on bagels. I boil them
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