Recent content by gdimarca

Has anyone used the voice coupon by liberty communication. It sounds like a good idea any feedback? thanks

Tom, I have created a good dough formula based on your %. Here it is: 50 lbs all purpose flour 438 oz water 4 oz yeast (Fresh Yeast) 16 oz sugar 15 oz salt 8 oz salad oil 10 oz clear liquid shortening I put in the water first then add the sugar and salt. After it has dissolved I add the flour...

Tom. What do you mean by reducing the absorption? Are you referring to the water content? Also does pure liquid shorteing have more water content than creamy liquid shortening? One last question, I hope, does adding more water to dough mixture make the dough more cripsy? thanks again (working...

Tom, I have been experimenting with your basic dough recipe and have come up with a very great tasting dough. The only part that I substituted was using liquid shortening instead of vegetable oil. The dough is great however, it feels like a water ballon. It is very sticky and hard to pass thru a...

Tom, Thanks for your quick reply. I am currently using Cerasota all purpose flour. Can you mix an all purpose with a high gluten flour? Does that do anything to the dough and what percentage would you use? Also does a butter vegetable oil give the dough a more buttery tasting crust? thanks

Tom, What is the difference when adding either vegetable oil, liquid shortening, or lard to the dough mix. What unique properties do they add to the dough. Which one is better to use. Also how would I go about getting a more chewier textured crust? Thanks for your input

Nick, Thanks for your input. I started a different thread for Tom based on his dough recipe. The breakdown for the ingredients seemed low or less than what we put. I use Cerosota flour and I am trying to perfect a dough that is crunchy in the middle. The same taste when you sheet a crust and let...

Tom, I saw your post from last week for a dough recipe. Neil; Here is a procedure that I’ve succesfully used, and it provides a great flavored crust too. Flour 100% Salt 1.75% Sugar 2% Oil or Shortening 3% Yeast (Instant Dry Yeast) 0.5% Water: 55% (65F/18.3C) Is that based on 50lbs of Flour? If...

Hey guys how do you figure the ingredient % on a batch of dough when using 50lbs. I have seen breakdowns on this site but are the percentages based on 50lbs? Thanks

Wanted to know if anyone has a used black book written by Karrington for sale? thanks