0 Members and 1 Guest are viewing this topic.
Meatboy,What difference did the mods make to your pies, did the plate on the door make for a more even bake?
today's bake was at my parents home cause my mom celebrated her birthday. I made 30 pies, unfortunately I had not enough time to make pictures of all of them...I have used 1.5% Ischia starter, 63% hydration, 2.8% salt and blue Caputo pizzeria flour. fermentation was 28 bulk and 20 balled both at room temp.
I'm interested in this as well, I've read that it's recommended to leave some open room on the rack to allow for even air flow. Have you seen any differences?
Meatboy where did you source the chiles for your Calibrian oil from an earlier post?