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Author Topic: Leoparding  (Read 606 times)

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Offline forzaroma

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Leoparding
« on: January 03, 2012, 08:19:55 AM »
Can using cold fermentation result in better leoparding? I am looking to explain what causes that leoparding more or less.
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Offline Jet_deck

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Re: Leoparding
« Reply #1 on: January 03, 2012, 09:15:59 AM »
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Her mind is Tiffany-twisted, she got the Mercedes bends

Offline forzaroma

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Re: Leoparding
« Reply #2 on: January 03, 2012, 09:23:16 AM »
Perfect Thanks!!
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Offline sweetlew

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Re: Leoparding
« Reply #3 on: January 05, 2012, 06:24:00 AM »
Hello:
In regards to leoparding, I achieve my best results on a two-day cold ferment.  I like to take the dough balls (62% hydration/fresh yeast/no oil) out of the fridge and warm them to room temperature (approx 45 mins).  Then, I subject the pizza to at least 770 degrees (oven floor temp).
Good Luck!  This is a great forum to learn the CRAFT of pizzamaking!
TX!
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