Author Topic: Blackstone Napoletana  (Read 7289 times)

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Offline woodmakesitgood

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Re: Blackstone Napoletana
« Reply #240 on: Yesterday at 06:06:44 PM »
I`ve had good results with stretch an folds on TJ then won`t need that massive amount of flour.

I'll try some stretch and folds next time.
I probably didn't need that much flour, but it did help to get the pie off the metal peel.
I've recently gotten used to using just a little semolina on a wood peel.