Re: Post a Pic of Your Pie – Daily Update
Quote from: Bobby Lawn on Today at 08:28:33 AMCatered (and DJed) a Stag n Doe party for wife’s BF this
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How do I get more "chew?"
Last night we made pizza and it was good but lacked chew; it was more “cracker-like” than I prefer. This
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Re: Post a Pic of Your Pie – Daily Update
Catered (and DJed) a Stag n Doe party for wife’s BF this weekend. The ‘Rick and Morty’ pizza with Saputo
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Re: Nattlorden’s Garden Pizza
Definitely too much hydration for that flour… didn’t do proper research on it… probably should have gone 6% lower. It
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Re: Tom Lehmann/Yuval cold fermented pizza dough
just looked, the temp range given is -50 to 600 centigrade, so that cant be the issue. ill try it
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Re: 7 minute New York bake
Quote from: TXCraig1 on Yesterday at 07:55:14 PM? Think harder.
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Re: Off Topic -BBQ
Alabama white chicken with fried cabbage and cheese grits.
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Re: Nattlorden’s Garden Pizza
So it’s just a bit past 8 in the morning and i’ve done the balls. This dough is much wetter/stickier
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Re: Tom Lehmann/Yuval cold fermented pizza dough
as far as the bases go, i know the question youll ask is…… “had the steel got back up to
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