Author Topic: Wanting to hearth bake.. thinking of trying the Tom's recipe  (Read 482 times)

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Offline jeepnrocks

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Wanting to hearth bake.. thinking of trying the Tom's recipe
« on: April 21, 2013, 05:41:15 PM »
Hey guys,
I have been screen cooking my pies in a blodgett 1000 for years now, however I am really wanting to move over to cooking straight on the stone. My current dough recipe uses about 1.5 cups of sugar per 50 pound bag, 20 oz evo, 3/4 salt. ANy thought on how much different the lehman recipe would be on a finsihed product?


 

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