Re: Fermentation: a science-based look suggests RT is better for flavor
Quote from: Yuvalvv on Today at 05:44:55 PMAnd he isn’t even making Neapolitan pizza. He makes Neo-Neapolitan or modern Neapolitan,
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Re: Post a Pic of Your Pie – Daily Update
Just playing around. Same day dough…80% Giusto’s high protein flour, 10% semolina flour, and 10% spelt. Par baked, then topped
Read moreRe: 24h Direct Dough not getting consistent results
Just to clarify, what do you mean by “consistent” results? Do you mean that the dough balls become too slack
Read more09.08.2024 Apartment Pizza
great pies today. Added soppressata per Pete’s request and was delicious. The Italian salami added a lot of flavor.
Read moreRe: Feedback Appreciated – NY Style Home Oven Bake
I’d take it out right now. If you don’t see any movement in the next 2-3 hours, try moving it
Read moreRe: Feedback Appreciated – NY Style Home Oven Bake
Quote from: Yuvalvv on Today at 03:30:30 PMAs JPB suggested, take the dough out of the fridge and let it
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Re: My Experience with the New Ooni Koda 2 Max 24-Inch Oven
I’ve had it for a few weeks and similar experience. Don’t want too much leoparding with my pies because I
Read moreConsensus on best Gas/Wood fired oven?
There have been so many pizza ovens over the years, I wondered if there is a consensus on the best
Read moreRe: My Dream of opening a pizzeria
Chau thank you for making the trip out to visit!!! I’ve wanted to meet you and try your pizza and
Read moreRe: Pizza on Gabriola
A better session with some improvements and a lot of fun!With some good friends over setting the menu is easy
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