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I recently saw a recipe that suggested using evaporated milk in the dough.
However, I'm wondering if anyone has ever used 'condensed milk' instead of evaporated milk. Yeah, I realize condensed mil... (more)

Hi there,

I am just messing around with the bakers percentages of the napoletan dough recipe from tony

could somebody help me with this please ? i dont get it ... perhaps its a mistake in the b... (more)

My take on a neapolitan style pizza with the white typo 00 caputo flour and a poolish.

Basically my recipe was like Tony suggested but for 1kg of flour I used only 2g of fresh yeast in the final m... (more)

Hi pizza loving community!
im cooking my home pizzas in a wood fired oven and wondering if it mattered which way the dough-ball should be on the cooking stone floor be once stretched out from when i... (more)

I've mixed a Napoletana style dough and bulk fermented for 24-30 hours. My question is should I be getting the dough to room temperature before taking it out of the container/degassing? It's 62% hydr... (more)

I use a cold ferment process off the back of Caputo "00" flour. I typically refrigerate for 48 hours, proof at room temp for a few hours and then make pizzas. This process always turns out great. My ... (more)

I buy repacks of Caputo Flour. Once opened, is there a better method of storage than another? I've heard of people storing in the refrigerator or in a dry cupboard. Does either work better?

I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
Thanks Tony

Hey,

I've made the best doughs in my life the last two times since I bought the book.

However what struggles me slightly is the amount of fresh yeast. I always use 1kg typo 00 Caputo flour. I'v... (more)

Hi!
I am a newbie, and have a simple Q concerning the differences between using a poolish or other similar like ichias-yeast starter and to use a sourdough as starter for my pizza?
Would you say it... (more)