Newbie Topics

How to quickly fix common image quality problems

Started by TXCraig1

Replies: 15
Views: 21,454

January 17, 2021, 07:02:09 PM
by Hanglow

Articles on Bakers Percents

Started by Pete-zza

Replies: 0
Views: 5,670

April 25, 2020, 01:08:35 PM
by Pete-zza

Glossary

Started by Steve

Replies: 9
Views: 33,665

January 24, 2020, 09:53:26 AM
by TXCraig1

How to optimize and re-size pictures for posting here

Started by TXCraig1

Pages1 2

Replies: 23
Views: 29,066

November 22, 2013, 07:57:50 PM
by Musky

Noobie dough recipe.....

Started by pintocb

Replies: 2
Views: 35

Yesterday at 02:46:42 PM
by pintocb

Recipe Help : How to Scale, Make Recipes, Hydration Calculation & More

Started by chefZa

Replies: 4
Views: 376

January 11, 2025, 02:46:36 PM
by TXCraig1

Proofing help for 100% hydration dough?

Started by jacker

Replies: 0
Views: 241

January 05, 2025, 02:51:09 PM
by jacker

Best counter top

Started by TG05

Replies: 6
Views: 268

December 28, 2024, 10:49:00 PM
by TG05

A little help: Little Caesars Double Pan question.

Started by Biomech011

Replies: 1
Views: 131

December 27, 2024, 11:15:24 AM
by nanometric

why pizza balls not silky smooth during/after proofing?

Started by jacker

Replies: 6
Views: 174

December 25, 2024, 01:07:41 PM
by TXCraig1

is it ok to ferment high hydra pizza dough which skin is not totally smooth?

Started by jacker

Replies: 2
Views: 195

December 22, 2024, 04:37:13 AM
by Heikjo

Dough mixing consistency w/ 82% hydration HELP?

Started by jacker

Replies: 6
Views: 260

December 18, 2024, 12:02:11 AM
by pgpizza

dough shrinkage

Started by CATZANETTI13

Replies: 2
Views: 244

December 13, 2024, 01:58:21 PM
by TXCraig1

Anyone experience with those brand pizza flour - molinopasini

Started by jacker

Replies: 1
Views: 142

December 13, 2024, 02:23:06 AM
by scott r

yeast in tropical high humidity region

Started by jacker

Replies: 1
Views: 113

December 12, 2024, 04:27:56 PM
by TXCraig1

cornmeal instead of semolina to stretch napo pizza?

Started by jacker

Replies: 10
Views: 386

December 11, 2024, 08:07:40 PM
by TXCraig1

Can i use bobsredmill artisan bread-flour for canatto napolitan pizza?

Started by jacker

Replies: 4
Views: 240

December 06, 2024, 06:26:33 PM
by jacker

My cornicione starts out weak, then disappears as I stretch

Started by r_wolfcastle

Replies: 5
Views: 470

December 03, 2024, 06:53:13 PM
by TXCraig1

Help with everything

Started by dmferd

Replies: 1
Views: 389

November 25, 2024, 10:09:36 PM
by nanometric

How is Pizza Making Like Seeing a UFO?

Started by Neil O

Replies: 1
Views: 584

November 10, 2024, 08:49:50 PM
by kori

Maximum Cold Ferment Time

Started by Neil O

Replies: 1
Views: 270

November 08, 2024, 01:46:47 PM
by TXCraig1

Help with frankenstein of a fluffy outer crust and thin and crispy undercarriage

Started by lewicki

Replies: 3
Views: 1,027

November 06, 2024, 02:48:07 PM
by spatel

Made a pizza, happy with it.

Started by InMyBakingEra

Replies: 4
Views: 662

November 04, 2024, 12:38:53 AM
by InMyBakingEra

AIr Pressure Heat Pressure In the Oven

Started by punkech

Replies: 0
Views: 429

October 26, 2024, 09:40:25 AM
by punkech

Neapolitan style pizza, bottom burnt, not enough browning and "doughy" dough.

Started by FreddyMuskelberg

Replies: 5
Views: 518

October 08, 2024, 03:16:44 PM
by TXCraig1

sticky dough

Started by PeteSanoob

Replies: 15
Views: 1,324

October 02, 2024, 03:09:07 PM
by PeteSanoob

Easy Dough Recipe for Beginners

Started by stamina888

Replies: 6
Views: 1,671

September 29, 2024, 07:52:53 PM
by stamina888

Pizza dough too warm and weak

Started by BHFG

Replies: 7
Views: 583

September 23, 2024, 09:39:18 AM
by Yuvalvv

Do I need to do a Biga or Poolish if I'm going to do a long cold ferment?

Started by Gorilla_Brisket

Replies: 4
Views: 516

September 22, 2024, 05:32:49 PM
by Yuvalvv

Baking Steel -Top, Bottom or Middle?

Started by Doughboy20

Pages1 2

Replies: 23
Views: 19,567

September 14, 2024, 10:37:42 AM
by wiz_d_kidd