Recipe included by skylinetechreviews80 6 Comments cap-one-cap 6 months ago You like to post the same thing over and over arent you?! Brolog_of_Brogoth 6 months ago That looks absolutely stunning rjd777 6 months ago Thanks – what kind of yeast? I’m confused about the 1hour room temp or 8 hours room temp or 16-24 hours room temp. Sorry Beginner here.. Ambitious-Ad-4301 6 months ago Your poolish is stupidly confusing 1 hour or 8 hour or 16-24 hour? Still 1.3% poolish is a huge amount. You got old yeast or something? Phoenixpizzaiolo21 6 months ago How many dough balls did this recipe yield and at what weight per ball? I also just came across this recipe and want to try it! matthaus79 6 months ago This looks top tier, just needs a meat toppingWrite A CommentYou must be logged in to post a comment.
rjd777 6 months ago Thanks – what kind of yeast? I’m confused about the 1hour room temp or 8 hours room temp or 16-24 hours room temp. Sorry Beginner here..
Ambitious-Ad-4301 6 months ago Your poolish is stupidly confusing 1 hour or 8 hour or 16-24 hour? Still 1.3% poolish is a huge amount. You got old yeast or something?
Phoenixpizzaiolo21 6 months ago How many dough balls did this recipe yield and at what weight per ball? I also just came across this recipe and want to try it!
6 Comments
You like to post the same thing over and over arent you?!
That looks absolutely stunning
Thanks – what kind of yeast? I’m confused about the 1hour room temp or 8 hours room temp or 16-24 hours room temp. Sorry Beginner here..
Your poolish is stupidly confusing 1 hour or 8 hour or 16-24 hour? Still 1.3% poolish is a huge amount. You got old yeast or something?
How many dough balls did this recipe yield and at what weight per ball? I also just came across this recipe and want to try it!
This looks top tier, just needs a meat topping