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Quote from: Pizza_Not_War on Yesterday at 11:49:05 PMGot my third oven, lasted 12 days until today. Getting tired of this.

Quote from: Yuvalvv on Yesterday at 10:11:39 AMDo you have pictures of the dough and/or the baked pizza? No, unfortunately,but

Quote from: Pie@MileHigh on Yesterday at 06:34:22 PMBig bowl of hand mixed dough today. Good for multiple options. Excellent looking

Next day…super thin, crispy and light…… fantastic pizza ^_^ https://www.thegearpage.net/board/index.php?attachments/img_1795-jpeg.1518453/ https://www.thegearpage.net/board/index.php?attachments/img_1796-jpeg.1518456/ https://www.thegearpage.net/board/index.php?attachments/img_1797-jpeg.1518460/

I was trying to use Yuvals calculator on Pizzablab and a 100% cold ferment with no RT time as he

Don’t listen to them.   The pineapple one looks fantastic and would be my pick out of them. 

I’ve so far just been using the Caputo flour and just changing around on hydration and dry yeast amount. Perhaps

Quote from: zare111 on Yesterday at 09:07:54 PMAsked and answered one month later. This is… much lower than I thought!

Quote from: E.B. on Yesterday at 04:34:55 PMVery true.  If I’m going to break out the mixer I’d use it