Re: My Journey Thus Far
The other thing. Balling when the final proof starts was great. Roughly 4 hrs before the bake. I haven’t gotten
Read moreRe: My Journey Thus Far
Quote from: gcpizza on Today at 09:36:27 AMThose look really good. You’ve made a lot of progress these last couple
Read moreRe: Chicago thin pizza YouTube
A 26-minute advertisement for the style, but nothing about how to make it. Here’s one with instructions for a basic
Read moreAIr Pressure Heat Pressure In the Oven
Hi so I have bought a pizza oven: macteovens.com Now it heat up good and everything and i am making
Read moreRe: Tom Lehmann/Yuval cold fermented pizza dough
thank you both, much appreciated. QuoteWelcome back. I wondered what happened to you. You just sort of vanished. haha, yes
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Re: Diastatic Malt–The Pizza Bible
Whatever the case i think Scratch does not get the pizzamaking.com seal of approval. For pure diastatic malt it seems
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Re: Today’s Bread
Thanks, Decoy.
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Re: Off Topic -BBQ
Seems to be coming to that sad point of the year over here when it’s really getting too cold outside
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Re: Will increasing the oven temperature help if a dough is close to over-fermentat
I agree, and also you should get more oven spring which is something you start to lose as dough weakens
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Re: Borealis Pizza!
Quote from: kori on Yesterday at 03:35:08 PMNorthern Ontario is very beautiful, I’d never move away from here, I’m happy
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