Oven or belt
Hi all, do we have any members who has moved from using a deck oven to a conveyer system. I
Read moreRe: Feedback Appreciated – NY Style Home Oven Bake
That’s really very interesting..can you help me understand the mouth feel of softer vs tender? Not doubting..Just not sure I
Read moreRe: Moving oven
Quote from: TXCraig1 on Today at 02:19:02 PMI moved my Acunto twice. It’s 4,600 lbs. I rented a forklift both
Read moreRe: Moving oven
I moved my Acunto twice. It’s 4,600 lbs. I rented a forklift both times. I wasn’t hard, but you have
Read moreMoving oven
The baker I work for is about to buy a used “6-pie” size double stack from another business a couple
Read moreRe: My first attempt at Sicilian Style Pizza
glad you are enjoying the journey and pies are looking good
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Re: Tom Lehmann/Yuval cold fermented pizza dough
youre correct, i have no point of reference, and limited knowledge of pizzas, so im interested in perfecting it. i
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Re: Da Michele project in my Pizza Party oven
Quote from: Jackie Tran on Today at 01:05:20 PMThis one was 68% effective hydration and baked around 50s. Meaning it
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Re: Leftover San Marzano Sauce
I’m fine with it from fridge on pizza, frozen ruins it for me.
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Re: Tom Lehmann/Yuval cold fermented pizza dough
Quote from: sadexpunk on Today at 11:25:37 AMinteresting. what will the ‘more intense top heat’ give my toppings that a
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