Re: Burger Bun Quest: Martin’s, Arnold’s, Tom Lehman’s
I actually think I wish martins crumb was a bit more open. I love them and all, it’s what
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Re: 7 minute New York bake
That looks perfect of course . 75 is my preferred hydration for those, love that style more than any
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Re: Napples in Turin
Quote from: TXCraig1 on Yesterday at 03:31:12 PMDid I see sliced hotdogs on one??? They get a little crazy there
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Re: 7 minute New York bake
I don’t post many sicilian pies here, but here is one that is 75% hydration. 250 gram dough ball into
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Re: Deceptive marketing by "Made In" Cookware
Shouldn’t all of this be in the useless information thread….
Read moreRe: Post a Pic of Your Pie – Daily Update
Hey all! Been a while since I made pizzas. The kids asked me so I got some 00 flour and
Read moreRe: Bacio Cheese Impressions in Current Year
I really like Bacio it is what I use for my pop-up. I think it’s the best low-moisture pizza cheese
Read moreRe: Looking to get a KYS Pro Baker Easy.. Available in USA?
Quote from: Muddy on Today at 04:38:00 PMMy pizzas aren’t anything groundbreaking. I can’t imagine coming up with a pizza
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: DDT on Today at 07:35:19 PMCopy that. Thanks. That’s the oven designed for very short people. I remember
Read moreRe: Post a Pic of Your Pie – Daily Update
Quote from: TXCraig1 on Today at 07:06:32 PMIt’s the bleached bromated (red) bag. It’s just a strong flour. Nothing more.
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