How can I tell if my dough is over risen?

I usually make a few balls of dough at a time since it's more efficient. The first couple I use are always great. The remaining balls I tend use to over the course of the next couple of days. Some... (more)

Peter Lewis
posted almost 3 years ago

Using a portable outdoor oven - High Temp

Hello,

I recently picked up an outdoor pizza oven (Pizzacraft Pizzeria Pronto Outdoor Pizza Oven - PC6000) that is powered by propane. This oven gets HOT, which is awesome! On a cold winter day i... (more)

M B.
posted 8 months ago

My First Attempt at a Sicilian Style Pizza

I wanted to share my first attempt at making a Sicilian style pizza. I’ve been making New York and Chicago cracker-thin styles from the Pizza Bible for a while now with much success (at least my bf a... (more)

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Paul S.
posted over 1 year ago

Any diastatic malt alternatives?

Hi, guys!
I've got a serious problem: I can't find any malt powder in Russia and Ukraine. Same here for malted flours. So, the question is: are there any more or less adequate and still well working... (more)

Giorgio O.
posted 8 months ago

Detroit Pizza dough rising for restaruant service

I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have... (more)

Jonathan O.
posted 2 months ago