I have been making the NY style pizza dough using the master dough with a starter and then I cold ferment it for 48 hours. I remove it from the fridge 2 hours before I plan to put it in the oven, but... (more)
4 pizzas down with new unni 3. All tasted metal. Using tragedr pellets. But have been told that it may be the stone. HELP.
Trying to check out on the pizza bible store, get a message that the check out has been disabled?
What flour is best for Roman style pizza. Thanks
Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)
Does anyone have the ratios for master dough with poolish starter at 20kg flour?
I was following the steps in the book starting from page 22 with the ingredients, page 24, day 1: make the dough, kneading, Bulk fermentation...
So after the kneading, we will leave the doug... (more)