Latest Activity

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)

You say to warm up the dough to 60-65 degrees before starting to shape. I am finding with a 48 to 72 hour fermentation when I let the dough warm to that temperature it over proofs. I do the finger t... (more)

Two Questions :
1) I got a new pizza oven but is a Double Deck.
have :
Top Temp: 360c
middle temp: 360c:
Botton :360c

I've try to set up to bake in the top part of the oven but sometimes t... (more)

After searching high and low, I finally found a large dough roller!

I have been looking for AGES to find one...and finally found one on amazon.

It is only $260 usd.

Most dough rollers I have... (more)

Hi all,

I am new to the community and just purchased "The Pizza Bible", which is very interesting. I have a simple question about the Napoletana Dough.

I have seen Tony's recipe on the book but... (more)

Not so long time ago I added the post about my first electric pizza-oven ever. And here's one of my first Margheritas. What do you think, guys? Does it look good enough?
Used classical AVPN dough re... (more)

I made this pizza with a poolish and bulk fermented for one day and balled for 24 hours. Incredible flavor. I got one left will try it tonight with 48 hour second ferment. Sausage, Peppadew, pepperon... (more)

HI Pizza Lovers Community,

It is almost impossible to find Diastatic Malt powder in South-Africa in small quantities.. I have done an extensive search and found only one producer. They were willin... (more)