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1
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by parallei on Today at 06:36:49 PM »
Caputo Pizzeria, 65% hydration, 19 hours fermentation at RT. Baked with Valoriani Verace.

Nice looking pizza.  Do like that much cheese on that style of pizza?
2
Ask the Dough Doctor / Re: Need basic dough recipe for deck oven
« Last post by QwertyJuan on Today at 05:34:57 PM »
Sorry. My recipe is currently a half between new York and Neapolitan, but I don't care what basic recipe I'm given. I just want to compare mine to someone elses to see how mine compares in a bake off. Thanks.
3
American Style / Re: Why is this happening to the bottom of my Pan Pizza?
« Last post by csnack on Today at 05:34:06 PM »
But I'm sick to death of pizza now though. I ran myself into the ground with it and now I'm pizza fatigued. I can't even tell if it's good anymore. I don't even remember what I used to eat. What else is there to eat? 😧
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Ask the Dough Doctor / Need basic dough recipe for deck oven
« Last post by QwertyJuan on Today at 05:33:00 PM »
I am wanting a basic dough recipe for my deck oven. I have a recipe I have perfected over the last two years but I'd like to try someone else's and see how mine compares.

FWIW my oven runs 600 degrees and I cook directly on the stone.

Thanks.
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Off-Topic Foods / Re: Today's Bread
« Last post by hodgey1 on Today at 05:28:53 PM »
Most of my bakes are at 525 for around 40 minutes with steam for the first 20.

Thanks for the input Tim!
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by jvp123 on Today at 05:28:26 PM »
What a weekend of pies! Nice job everyone!  :chef:

 ^^^
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Off-Topic Foods / Re: Today's Bread
« Last post by timgiuffi on Today at 05:20:33 PM »
Most of my bakes are at 525 for around 40 minutes with steam for the first 20.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by hammettjr on Today at 05:17:10 PM »
What a weekend of pies! Nice job everyone!  :chef:
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Off-Topic Foods / Re: Today's Bread
« Last post by hodgey1 on Today at 05:12:32 PM »
Thanks! I don't take an internal temp unless it's a much larger loaf than usual. I look for 205+.

Thanks Tim, how do you get your loaves so dark? Guessing higher temps?
10
General Pizza Making / Re: Inverted's Pie Barn
« Last post by hammettjr on Today at 05:09:53 PM »
Love that slice Ryan! Good to see you back chasing the thin pie. What was your TF and fermentation time? Screen bake?

 
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