More pies from tonight -- New York and Greek Style

A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)

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Raj Irukulla admin
posted over 2 years ago

2000g. Big Batch of Master Dough mixed by hand

Tuesday: Made the Poolish

Wednesday: Mixed the dough and did a bulk ferment overnight in the fridge.

Thursday: Degassed the dough and portioned out the dough balls, 8oz. Each

The ... (more)

SFPizzA ChAmP
posted 11 months ago

Tony's Artisan 00 flour dough leavened with milk kefir

I tried another experimental dough with Tony's Artisan 00 flour and leavened the dough with live milk kefir cauliflower like grandules that are fed milk, and then left out to form a yogurt like start... (more)

Norma K.
posted over 2 years ago

Tony's Artisan 00 flour pizza results, and a question

I would like to ask a question. What causes blistering in a rim crust? The reason I asked is I tried Tony's Artisan 00 flour with my normal dough formulation. I achieved more blistering on the r... (more)

Norma K.
posted over 2 years ago

This is what you get when you follow instructions

Tony's flour, buffalo mozzarella and a Blackstone pizza oven. One of the best I have ever made. Thank you Tony.

adam S.
posted over 2 years ago