9/20 but never too late to celebrate.
I've mastered baking pizza in my home oven however I haven't tried setting up the pizza stones on my gas grill and would like to take a shot at it. Any suggestions for a perfect pizza would be great... (more)
I am looking to achieve a west-coast style pizza like Gjelina and Mozza. Their crusts are characterized as being well fermented, with blisters on the cornicione and a crumb structure in t... (more)
Does anyone know the recipe of dough for pizza acrobatics? Classic Napoletana dough and Tony's master dough are very soft and can be torn easily while tossing. If I'm not mistaken, the doug... (more)
I hope I explain this easily and properly and can get some help. Following all the steps in getting pizza Bible for the master dough recipe, I let the dough bulk ferment for 24 hours then put it in ... (more)
HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a convey... (more)
How about getting oo flour in India at reasonable market rate or which Indian brand resembles to oo flour for pizza making, although presently I am using brand from which my pizza ... (more)
Can't log in to PB from phone. Error message: "The change you wanted was rejected. Maybe you tried to access something you didn't have access to."
I keep trying to no avail. Any recommendation... (more)
My palm scale has not arrived yet and my current scale only registers to o grams. What is the best way for me to measure 0.36 grams of fresh yeast for the Poolish Starter?