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Just barely melt/soften the Crisco to where it can be poured in – leaving it almost semi-solid.

Quote from: TXCraig1 on November 04, 2024, 08:32:20 PMAnother mystery – if 14.5% is the max moisture per the Italian

Quote from: Santo on Today at 07:48:38 AMMy neighbor gave me a box of Pizza bagels from aldi so i

Quote from: DDT on Yesterday at 10:59:23 PMNice kitchen! Thanks! One of two. This is the other:

First time Grandma pizza in the Cuppone Home 400… Big Fail! lol Temps were too high and I burned the

I’m sure it was good pizza, but there is literally nothing that is even remotely Neapolitan about this. 

Quote from: Mooose on Today at 10:40:44 AMLooking for some input on whether to freeze dough after a longer(3-5 days)

Thanks for the post Jim. Great to hear from one of Tony’s friends. Craig

Looking for some input on whether to freeze dough after a longer(3-5 days) cold ferment, OR, do the cold ferment

We visited a local slice shop yesterday evening to order a pizza for election night TV dinner. It’s helmed by