Joined:
almost 3 years ago
Last Seen:
about 2 years ago
Number of Posts:
9
Number of Replies:
51
thin crust margherita soggy in the center
What is the best flour for indoor ovens (500 degrees max)
Does flour affect flavor profile?
Master Dough just sweats me crazy
Chicago Pizza and Oven Grinder's Pizza Potpie
Are these large bubbles normal ?
Latest attempt at Pizzeria Mozza Pizza
Any diastatic malt alternatives?
Question about two steel method
Positive and Negative Experiences in the Hospitality Industry in regards to the dough...