room-temp ferment

I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.

What ... (more)

Tory Glenn
posted almost 2 years ago

Pizza Steel results

Put a new Nerd-Chef pizza steel to the test today. Had steel on the lowest level and stone on the upper. @ 500F

Used master dough with starter.

Results where superb. I have been using a sing... (more)

Roman K.
posted about 2 years ago

"White" Crust When Using New Steel

I got a new pizza steel yesterday and tried it for the first time last night. I preheated the steel in the oven for well over an hour at 550 F.

After the hour of pre-heating, I checked the surfac... (more)

Tory Glenn
posted almost 2 years ago