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Feb 7, 2014 · vpn rules [document] Started by thezaman, February 07, 2014, 06:42:04 PM Previous topic - Next topic 0 Members and 1 Guest are viewing this topic.
Oct 20, 2005 · alright pizza pals, i just received my starters and built a proof box. last night i started the calmodoli at 7:45pm and it has been sitting in there all night. i just checked it and opened the lid. there are some bubbles on top and smells okay, but there is hooch in the middle of the starter. i understood the manual to mean if it smells bad and ...
May 14, 2017 · Bulk fermenting vs Proofingcnascime, Since you mentioned Neapolitan pizza in your post, and since you indicate in your profile that you are a Neapolitan Pizza Enthusiast, you perhaps should know that a bulk fermentation followed by forming the dough balls, which are also fermented at room temperature, is the classic way that Neapolitan pizza make their dough …
Jul 15, 2019 · Quote from: DoouBall on February 05, 2021, 11:01:22 PM I took a Professional Biga online course with Marco Fuso, one of the biggest experts in biga based pizza. It was a blast and I learned a lot.
Apr 15, 2012 · My local Marcos pizza has a pepperoni pizza that has what they call 'Old World Pepperoni'. They are little round pieces of pepperoni that curl up into little cups when the pie cooks and the top edges get crispy and yummy.
Feb 15, 2005 · Trin, I don't know what kind of conveyors Little Caesar's and Marco's use, but, generally speaking, conveyors (I assume they are using screens or disks) run around 435-450 degrees F for a thin crust pizza, 425-435 degrees F for a thick pizza, and around 435 degrees F for a deep-dish pizza (although this last one can get a bit tricky and depends on how the dough …
Dec 13, 2015 · Hi all, I've heard contradicting opinions on which mixer is best for neapolitan style dough. I'm considering a pietroberto fork mixer but i've read that the diving arms mixer is best. I recall reading somewhere on the forum that Marco stated that the fork mixer was the mixer of choice for a true neapolitan. What are your thoughts? One other thing, i was watching a video …
Jul 2, 2019 · FWIW, Marco's Coal Fired (the oven they use for NP is wood fired) restaurant in Denver, they produce soft and moist pizza in less than 90 seconds. Sunjoy Killington (aka Member's Mark) WFO
Oct 15, 2009 · Since I don't work with large dough batch sizes, I can't tell you how to translate the VPN suggested knead times, or Marco's recommendations, to hand knead times for your particular dough batch size. There are also differences of opinion on what underkneading a dough (or overkneading it) will have on the finished product.
Feb 24, 2007 · For pizza dough applications, I think I would use less salt. I have done some limited experimentation with the concepts of old dough, both the “new” old dough (using natural starters) and old dough saved from an existing dough, and achieved pretty good results.
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