A D V E R T I S E M E N T


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1
Shop Talk / Re: Logo
« Last post by TXCraig1 on Today at 12:06:12 PM »
To me, the issue with the slice is that it just looks like some random clipart was stuck into the logo. I like the idea of the guy in the 3rd option but the sketchy nature of the drawing looks out of place with the rest of the logo. That's the problem with homemade logos using free clipart - nothing is ever quite perfect.
2
General Pizza Making / Re: Do you over ferment?
« Last post by roumin on Today at 12:03:15 PM »
Quote from: TXCraig1 on Today at 09:32:42 AM
I've been intentionally trying to overferment lately

Are you over-fermenting your dough when it's in bulk, balls or both?
3
Dough Clinic / Re: Poolish vs Cold Fermentation
« Last post by NCRealEstateGuy on Today at 11:54:44 AM »
Thank you.
4
Dough Clinic / Re: Please check out this fermented dough...what am I looking for?
« Last post by Heikjo on Today at 11:38:15 AM »
Balling a dough that has fermented quite some ways is a challenge. It’s doable, but I also prefer to ball after around 10-20% increase during bulk. For my 24 hours doughs, that is typically around 12 hours after mix. If anything, I’ll rather ball it earlier than later. How much difference it makes in the end I don’t know.
5
New York Style / Re: 7 minute New York bake
« Last post by billg on Today at 11:36:53 AM »
 ^^^
6
American Style / Re: Round Table Pizza dough recipe - Part One
« Last post by MrP on Today at 11:36:24 AM »
Is there a place where the most current RT sauce and dough recipe can be found?  I will keep looking in the mean time.  Thank you!
7
Shop Talk / Re: Logo
« Last post by apizza on Today at 11:28:33 AM »
#2 for me
8
Dough Ingredients / Re: Oil within dough
« Last post by RHawthorne on Today at 11:24:05 AM »
Quote from: Swinger-mike on Today at 08:22:53 AM
lard does great things in neapolitan dough. wont be making any neapolitan pizza without it again.

I am using duck or goose fat.
That's very interesting. Somebody else posted a pie a few weeks back that was Neapolitan-ish (not sure if they were actually going full-on in that direction) and some lard in it, but theirs looked to me like it had some issues; like maybe they were using a little too much of it. What do you think it does for your crust, and how much do you use?
9
Shop Talk / Re: Has inflation affected your traffic?
« Last post by woodfiredandrew on Today at 11:16:07 AM »
Dine in has been slow for past month or so. yes slight uptick in delivery.
I think all the operators are going to be forced to reevaluate their product/quality/pricing ect.  since consumers are tighting their belt, Bad operators will get pushed out. 
10
Shop Talk / Re: Don't buy a Free/Cheap POS
« Last post by halo10v2 on Today at 11:12:42 AM »
I gather that you're with Speedline? What kind of rates are you seeing for CC processing? We aren't seeing much lower that 2.5-2.8%.
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