Norma regarding your suggestion I think this is the forum you were talking about?
As I told you I am new to PM forum..... but just as "crazy nuts" for pizza as it seems most here are
I will make my first attempt at a high-hydration dough this weekend and will share the outcome with everybody. From what I have seen and read there's a LOT of pressure for a newbie.... but I've got to start sometime.
Hope everyone has a great weekend..... here in Austin it's finally going to thaw out this weekend.
Can't believe it, I moved from Chicago 10 years ago to escape the snow and cold and we've had both down here this week!!
Must be Global Warming
Scott aka "sherm"
Sorry, if you or anyone else read what I posted, but I am editing my post. I was in a hurry to get to market to make my poolish and didnít get to answer you right. I meant to post, did you ever make a high hydration dough before? If you need any help maybe other members or I can help you. Do you have a formula, special flour or flours you want to use, pans, or others things you want to try?
This is the thread I was telling you about. I know you did PM me about making this style of pizza, but I really donít understand all what goes into this type of pizza either. I donít even know if I can repeat the same results again.
Maybe you can learn with the rest of us that are interested in making this style of pizza.
Best of luck and if you need any help, just ask.