They were balled about 4 hours ago. The dough has also lost almost all elasticity. Is that normal? https://i.imgur.com/dTMrTJd.jpg by…

Hi, I’m just starting on my pizza journey. I did my second bake today and have a few questions -…

Dough flattens and doesn’t hold its shape during price. Any suggestions? 00 flour. Fleischmans instant dry yeast. by ReturnExpensive1456

How long will Neapolitan pizza last in a hot box? Wondering if I can hot hold and deliver off site…

Following this recipe from Vito Lacopelli https://www.youtube.com/watch?v=Qbw5DUDK7Fs the process looks to be a 3 step process; step 1, biga, step…

Took advice from my last post and cooked it longer, much happier with the results! by Curryman707

How to get a better crust? by Ravello

[https://www.youtube.com/watch?v=n1O3uHPCOLA&feature=emb\_title](https://www.youtube.com/watch?v=n1O3uHPCOLA&feature=emb_title) ​ Babish says to use 12 g (12!!!)… Isn’t this much? I want to do 3 day dough but…

Does this recipe make sense for a double fermentation? by benvang

Help,smoothness isn’t there. More kneading after rest? by Low-Panda9377

What’s wrong – Lack of smoothness with 100% biga 65% (more info in comments) by Bavoon

any love for a white Neapolitan? bonus: thin sliced ham by channel_nostalgia