www.woodfiredovens.online

I’m in the market for a pizza oven for a catering business. So far, coastalcrustdesign.com and gorillafabrication.com are the only

I don’t know anything about Pala Pizza, so I can’t comment on his recommendations. All I can say is that

I don’t do much NY w/ poolish. Here is one time I did that came out good if it helps:

https://www.napolitoday.it/cucina/storie-pizza-docufim-luca-carcano-amazon-prime-tim-vision-google-play.html

What kind of yeast?  1% is high

That looks great, my wife would be so happy if I made her one of those she loves stuffed crust.

Quote from: ADeGeorge on Today at 09:47:13 AM10 hour RT. 64% Hydration. Salami, Homemade pickled banana peppers from the garden,

Are you guys lifting top when launching? 16 inch pies get parchment for easy launch.

Quote from: DDT on Today at 02:31:37 PM…14ish” on a 16″ stone doesn’t leave me enough wiggle room to not

Anyone try adding one of the various pizza spice blends to your pie?  Saw this website with his own home