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Sourdough poolish. 310g ball. Main flour Caputo pizzeria. Tiny touch of DMP for browning. Fresh ricotta mixed with grated pecorino. Salami

Thanks PNW..it’s a good addition.

I wish it was smaller, but I’ve learned to cope.  I’ve settled on running 8-10 ball batches (2-2.5 kg) and

Nice bake under the shell !

Quote from: Icelandr on October 09, 2024, 11:21:44 PMThe picture of the spatula was my idea for loosening the dough

Quote from: kori on Yesterday at 09:18:15 AMSemolina rimacinata is more finely milled. Thank you, I’ll try to find something

I bought the 199 special. Made three pizzas and boxed it back up. 800f in this is nothing like 800

-Margherita plus olive/caper tapenade, roasted peppers, Japanese seasoning salt on crust.– Spanikopizza thanks to Pizza Not War.

Hello all, this is yet another post about spiral mixers   I promise you all that I have read all

Quote from: TXCraig1 on October 26, 2023, 10:09:11 AMYup, that’s good stuff for sure, but DBTS is about to come