Walter and Scott,
You guys crack me up, Scott i lost it when you were on the topic of Bruno, the eggs and all!
Hilarious!! i was wondering how six eggs would impact that much pizza dough.
Thank you, thank you for the advice and formula.
Until joining this forum, I never knew my oven that I inherit will be such a strong impact on the dough recipe, etc.
The pizza oven in Brick are 2 Bakers prides. I have to find out the model #'s.
anyway, I will try to figure the 50lb bag formula. Im new at this.
met with Ferraro foods today, he didn't know the Spring King Flour brand. Where can I find that?
he mentioned pillsbury balancer, potentate pillsbury,bakers best pillsbury, so strong pillsbury, all trumps GM, said caputo only works well 700 degree and higher ovens.??
When and if i get established, broker is being a .... , beer and wings on me!!
Yes, chaze of course your welcome to join.
Anyone who is as helpful to me as you guys are and funny at that, are always welcomed in my house!
talk soon, and last night i fell asleep, sorry for the delayed reply.