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


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1
Pizza Cheese / Re: Homemade Provel Cheese
« Last post by tracy on Today at 03:09:37 PM »
I used up the last of the cream I had on hand last night making a new batch, this time with store-brand provolone, the whole milk high moisture Galbani mozzarella (in place of the Swiss), and Cabot Monterey Jack (in place of the while cheddar).  I liked the look of the melt as it was coming together, so I have high hopes for this formulation.  We'll see how it performs this weekend.
2
Cookbook Reviews / Re: Vito Iacopelli "Master Class" review.
« Last post by Tolkon on Today at 02:52:15 PM »
Thank God I got my money back! PayPal made a decision in my favor. They reviewed the purchase and agreed I had indeed been taken advantage of. Hopefully people in the future will be aware of the " Vito Master Class". Just go to YouTube and watch it for free.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Pizzaman106 on Today at 02:19:21 PM »
28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.
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New York Style / Re: 7 minute New York bake
« Last post by Pizzaman106 on Today at 02:17:56 PM »
28 hour room temp dough (70 F), 63% hydration, 2% oil, 0.06% yeast. Baked at 620 F for 6 minutes. 490 gram dough ball stretched to 16.5 inches.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by foreplease on Today at 02:15:00 PM »
Quote from: dadthegriller on Today at 12:18:38 PM
Pepperoni, olives, Jalapenos and shrooms
Looks great! Welcome to the forum.
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Stones/tiles/steel, Pans & Accessories / Re: Are these pans worth $4?
« Last post by HansB on Today at 01:22:49 PM »
Why would you want to clean the exterior? Two of my favorite pans, from the Cape Cod Cafe, have been used by them to make hundreds of pizza's. I will never ruin them by cleaning the exterior!

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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by dadthegriller on Today at 12:18:38 PM »
Pepperoni, olives, Jalapenos and shrooms
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Stones/tiles/steel, Pans & Accessories / Re: Are these pans worth $4?
« Last post by PizzaGuy2018 on Today at 12:00:46 PM »
What would be the best way to clean?
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Pizza Ovens / Re: Consolidated Halo Topic
« Last post by DDT on Today at 11:22:47 AM »
Sautéed shiitakes, green olives, red bell pepper, lemon thyme, FWMM, some Sicilian jack that my wife got as a sample. My usual CM 00 48ish hr CF with a few ours out before stretching. About 650 launch for 4 min. Natural gas would be nice.
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Dough Clinic / Re: 'help' - i need to get a 'good' dough recipe
« Last post by jsaras on Today at 11:19:40 AM »
Please report back as to how it went
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