Re: Consensus on best Gas/Wood fired oven?
Quote from: JeffCT on Today at 10:58:39 AMI was eying this one. Not hot enough for NP? I am pretty
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Re: Kneading deep dish dough
Chicago deep dish crusts are best if you mix until it comes together then another 2 min max. The dough
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Re: Recommendations for dough calculators using sourdough and various flours?
I’ve got a little dough calculator up here which will accept up to three flours: https://maybepizza.com/calc/ Sourdough has its own field
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Re: Post a Pic of Your Pie – Daily Update
15″ NY, 24h RT fermentation @ 29C/84F using 0.05g yeast Sauce on top Tried using a cornmeal/semolina mix as bench
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Re: The Thread of Shame………
Quote from: stickyD on Today at 01:08:17 PMI have been feeling that maybe my last post was not shameful enough
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Re: Post a Pic of Your Pie – Daily Update
Quote from: CaptBob on September 08, 2024, 06:11:40 PMJust playing around. Same day dough…80% Giusto’s high protein flour, 10% semolina
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Had a bit of a pizza hiatus really but got the ball rolling again at the weekend. Happy with how
Read moreRe: Anyone have a link where I can buy 6 in 1 tomatoes in 28 oz cans?
I get them from Restaurant Depot.
Read moreRe: Consensus on best Gas/Wood fired oven?
Quote from: MrPibbs on Today at 02:30:10 PMThat clinched my purchase! Thanks for helping me sort out the various models,
Read moreRe: Question re; Kenji’s Chicago Style Thin Crust Dough
Old Goat, To further emphasize the point made by member nanometric, you might take a look at the post at
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