Re: It’s thin, crispy, tender….same techniques as a cracker, but made for the home
Nice photos, and yes, it is easy to see the separation in the second to last photo.
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Re: Generic Chicago Thin Crust
Quote from: Dapizzaaa34 on Today at 02:52:53 PMA friend of mine swears he knows for a fact the only original
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Re: Cant seem to get it right. with new oven…
Quote from: Pizza_Not_War on Today at 04:56:12 PMMalt has no place in Neapolitan dough. It aids browning then burning. it
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Re: Catering Business
Breadstone Ovens Company is very easy to work with. I have 2 Four Grand Mire ovens, mobile and B&M. We
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Re: PJ’z sourdough pizza experiment in Chefman Home Slice Oven
Loving this oven truly. If you can get your hands on one I think you will find a lot of
Read moreRe: Consensus on best Gas/Wood fired oven?
Post back after you have tried it a few times and let us know your thoughts.
Read moreRe: NY Style RT Dough Issues
I would check the final dough temperature after your next attempt. You want it close to 75F. Also make sure
Read moreRe: Overnight or same day dough – recipe and size of balls
That’s just to emphasize the importance of Final Dough Temperature (FDT), which is explained in detail in the linked article.
Read moreRe: Garlic in sauce
Whole roasted cloves!
Read moreRe: Overnight or same day dough – recipe and size of balls
Quote from: Yuvalvv on Today at 02:06:21 PMIn addition to Nanometric’s link, I also suggest trying my own recipe, which
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