Author Topic: Help in what might be your best formula for a WFO  (Read 4651 times)

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Offline norma427

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Re: Help in what might be your best formula for a WFO
« Reply #60 on: October 05, 2011, 08:48:44 AM »
Norma
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Online TXCraig1

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Re: Help in what might be your best formula for a WFO
« Reply #61 on: October 05, 2011, 09:57:54 AM »
That dough was definitely engineered for high temps.

CL
Pizza is not bread.

Offline norma427

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Re: Help in what might be your best formula for a WFO
« Reply #62 on: October 05, 2011, 10:18:41 AM »
That dough was definitely engineered for high temps.

CL

Craig,

You are so right!   :-D  I just wanted to see what would happen in the deck oven.  I had wanted to try a Greek pizza with the one leftover dough ball, but Steve and I were too full of experiments for me to try that.  Maybe next week I will try a Greek pizza with your dough.

Norma
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Offline norma427

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Re: Help in what might be your best formula for a WFO
« Reply #63 on: October 12, 2011, 08:18:20 AM »
If anyone is interested, the one leftover Craig’s dough, with the Ischia starter (from Steve’s pizza party) , that was unfrozen  (last week), then refrozen, then unfrozen again Monday, was made into a Greek pizza yesterday.  The Greek pizza made with Craigs dough really turned out well.  The crust was very tasty and there was a nice crunch on the bottom of the crust.  The inside crumb was super moist.  I used Steve’s 10” steel pan to make this pizza.  The steel pan was brushed with manteca. 

Norma
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Offline norma427

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Re: Help in what might be your best formula for a WFO
« Reply #64 on: October 12, 2011, 08:20:29 AM »
Norma
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Offline norma427

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Re: Help in what might be your best formula for a WFO
« Reply #65 on: October 12, 2011, 08:22:40 AM »
Norma
Always working and looking for new information!


 

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