Newbie Topics

How to quickly fix common image quality problems

Started by TXCraig1

Replies: 16
Views: 21,769

March 13, 2025, 11:17:08 AM
by Hamna

Articles on Bakers Percents

Started by Pete-zza

Replies: 0
Views: 6,055

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

Glossary

Started by Steve

Replies: 9
Views: 33,997

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: 29,403

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

Baking vessel

Started by elmercorn

Replies: 1
Views: 225

March 16, 2025, 04:35:53 PM
by jeanpaul98728

How is OONI KODA 16 for running a cloud kitchen?

Started by karanjain1994

Replies: 6
Views: 185

March 11, 2025, 10:12:31 AM
by Essen1

Emergency pizza dough help

Started by WannabePizzaiolo

Replies: 4
Views: 161

March 01, 2025, 05:10:58 PM
by kori

Pizza al Taglio- sourdough

Started by DannyTongue

Replies: 2
Views: 107

March 01, 2025, 12:20:49 PM
by DannyTongue

Fermatation vs Yeast - time graph? for 30 deg c RT

Started by jacker

Replies: 1
Views: 238

February 10, 2025, 03:25:15 PM
by TXCraig1

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

Started by FreddyMuskelberg

Replies: 6
Views: 772

February 09, 2025, 07:09:32 AM
by thebpsj

Noobie dough recipe.....

Started by pintocb

Replies: 6
Views: 392

February 05, 2025, 12:38:19 PM
by Decoy205

Farine Manitoba "Molino Pasini" for contp. NAPO pizza?

Started by jacker

Replies: 0
Views: 160

February 03, 2025, 11:38:02 AM
by jacker

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

Started by chefZa

Replies: 4
Views: 687

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

Proofing help for 100% hydration dough?

Started by jacker

Replies: 0
Views: 704

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

Best counter top

Started by TG05

Replies: 6
Views: 583

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

A little help: Little Caesars Double Pan question.

Started by Biomech011

Replies: 1
Views: 356

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

why pizza balls not silky smooth during/after proofing?

Started by jacker

Replies: 6
Views: 377

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: 365

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

Dough mixing consistency w/ 82% hydration HELP?

Started by jacker

Replies: 6
Views: 419

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

dough shrinkage

Started by CATZANETTI13

Replies: 2
Views: 401

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

Anyone experience with those brand pizza flour - molinopasini

Started by jacker

Replies: 1
Views: 292

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

yeast in tropical high humidity region

Started by jacker

Replies: 1
Views: 249

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

cornmeal instead of semolina to stretch napo pizza?

Started by jacker

Replies: 10
Views: 482

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: 399

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: 656

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

Help with everything

Started by dmferd

Replies: 1
Views: 558

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

How is Pizza Making Like Seeing a UFO?

Started by Neil O

Replies: 1
Views: 758

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

Maximum Cold Ferment Time

Started by Neil O

Replies: 1
Views: 446

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: 1,186

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

Made a pizza, happy with it.

Started by InMyBakingEra

Replies: 4
Views: 846

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