Dough Clinic - Pizza Making Forum

Tom Lehmann has Passed Away

Last post: October 20, 2021, 03:59:08 PM by mrmrva

Need help with making frozen pizza

Last post: Today at 11:19:17 AM by 02ebz06

Dough breaks apart when balling

Last post: Yesterday at 10:55:36 PM by Yael

Cold Fermentation vs Room Temp

Last post: Yesterday at 09:09:23 PM by QwertyJuan

Chewy Crust- "Newbie"

Last post: Yesterday at 08:59:02 PM by kori

wetter doughs knead time?

Last post: October 18, 2021, 06:32:53 PM by billg

Avoiding large bubbles on edge of dough ball during cf

Last post: October 16, 2021, 01:49:37 PM by lennyk

Problems with the Napolitan pizza Dough

Last post: October 15, 2021, 03:31:36 AM by drainaps

is it possible to decipher this label into a pizza dough recipe?

Last post: October 14, 2021, 10:22:36 PM by RHawthorne

Yeast Basics and Best Practices More/Less Yeast

Last post: October 13, 2021, 03:30:31 PM by RHawthorne

Adding poolish percent using the dough calculator

Last post: October 13, 2021, 01:15:59 PM by onecheck

Second cold ferment after poolish

Last post: October 13, 2021, 04:35:06 AM by Yael

Semola rimacinata

Last post: October 12, 2021, 06:26:41 PM by HansB

Question On Increasing LDMP

Last post: October 12, 2021, 02:50:12 PM by Bbqguy

Newbie's first dough

Last post: October 12, 2021, 12:01:25 PM by Joe Shmoe

Is Canadian flour thirstier?

Last post: October 11, 2021, 04:39:32 PM by Shanksworthy

Al Taglio dough fermentation

Last post: October 10, 2021, 11:31:54 PM by Yael

I need help to dont burn the bottom of the pizza.

All Trumps

Last post: October 06, 2021, 02:02:42 PM by DaveG_NJ

Monical's thin crust recipe

Last post: October 04, 2021, 01:27:00 PM by vwbugster1

Raw-texture, but not raw?

Last post: October 04, 2021, 05:24:58 AM by amolapizza

Diastatic Malt Powder Percentage

Last post: October 03, 2021, 04:36:42 PM by RHawthorne

Dried Mother Yeast

Last post: October 03, 2021, 11:58:25 AM by scott r

hydration rate effect on ferment time

Last post: October 02, 2021, 10:47:55 PM by RHawthorne

Over-kneaded or under-kneaded?

Last post: October 01, 2021, 02:29:41 AM by Willthepizzamaker

72 Hour Rise Question

Last post: October 01, 2021, 01:27:38 AM by drainaps

Cloning a specific kind of pizza crust

Last post: September 29, 2021, 10:53:54 AM by PizzaGarage

Canotto Airy & Crunchy Rim, Suggestion Needed

Last post: September 24, 2021, 12:40:00 PM by OutRage

Enzyme Malt vs Diastatic Malt?

Last post: September 23, 2021, 02:31:00 PM by Dwain

Biga/Poolish & the *Additional* addition of dry yeast (or not)

Last post: September 23, 2021, 02:32:38 AM by drainaps