Author Topic: Blackstone Napoletana  (Read 7289 times)

0 Members and 1 Guest are viewing this topic.

Offline woodmakesitgood

  • Registered User
  • Posts: 151
  • Location: CA
  • I Love Pizza!
Re: Blackstone Napoletana
« Reply #240 on: Yesterday at 06:06:44 PM »
I`ve had good results with stretch an folds on TJ dough.......you 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.



 

pizzapan