Lurked around here for ages but I’ve never posted any of my own. Goat corn chimichurri. by kpidhayny

Two questions: when making Vito’s poolish dough… (1) how do you adjust to make less dough? And (2) what do…

Anybody use this flour? Cento Anna Napoletana Tipo “00”? Also thoughts on this verse the other Caputo flours? by scdance

I follow the NYT Roberta’s inspired dough recipe (link below) which I think works the best for me and requires…

would you eat this? 65% hydration 00 caputo by Supafly36

2 of my pizzas tonight! Still working on the dough recipe… 3rd time making dough. Crust too doughy, not light…

I thought I was buying 2 x 2.2 lbs bags of Caputo “Pizzeria” 00 (Blue bags). I’m aware of the…

Making Pizza in a electrical stone oven, how to prevent cheese from fusing into the sauce? Circle is pretty much…

Struggling with leopard spotting by Zursen

How do I avoid these extreme measles spots (as opposed to subtle leopard spots)? by TotallyNewNewNew

First roccbox cook. Is this black soot normal? by Brackish-Tiger

Fermentation / Crust Browning question! by AmeriPolitan