Author Topic: New Member  (Read 328 times)

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Offline charlie95722

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New Member
« on: May 15, 2011, 04:49:48 PM »
I have read very helpful articles on this site before, but never logged in.  We live in northern California.

We have a Mugnaini wood fired pizza oven that we have been using for 4 years.  I always use Caputo Tipo 00 flour, active dry yeast, salt, and water for my dough and everybody says it is the best dough they have ever tasted.

Now I am looking to perfect the pie making process namely how to get this very hydrated dough off the prep peel and into the oven without sticking sometimes if I wait too long after prep start.


 

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