Re: Issues with proofing pizza dough post cold ferment!
For photo 1, how long did the dough ferment in the pan, and at what temperature?
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Re: Tillamook’s new low moisture mozzarella
Quote from: zare111 on Yesterday at 11:46:35 PMYou’re so right! It didn’t occur to me until just now that the
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Re: Looking for a Cleveland Oh dough recipe
Cleveland style pizza has a definition… https://clevelandmagazine.com/food-drink/articles/what-is-cleveland-style-pizza?utm_source=newsletter&utm_medium=email&utm_campaign=newsletter_axioslocal_cleveland&stream=top
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Re: Issues with proofing pizza dough post cold ferment!
Quote from: taste57 on Yesterday at 10:58:49 PMHey everybody! I’m running into issues with dough rising while proofing my dough
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Re: zare’s ‘zzas
Looks great! WW at 10% is really nice.
Read moreRe: Beginner’s Guide to Oven Temperature
Quote from: stamina888 on Today at 05:59:47 AMSugar (in dough) helps brown the pizza. The sugar % in the dough
Read moreRe: Grande expanding manufacturing.
Quote from: gcpizza on Today at 10:10:27 AMI didn’t see anything in that article that would support that. It’d be
Read moreRe: Grande expanding manufacturing.
Quote from: snoissea on Today at 06:33:00 AMGrande is opening a new plant, mid-2026, producing mozzarella. I’m hoping this will
Read moreRe: Beginner’s Guide to Oven Temperature
Quote from: stamina888 on Today at 05:59:47 AMSugar (in dough) helps brown the pizza. The sugar % in the dough
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