Search results

Re: Got bored and wanted to share some pics of my restauaran good site looks professional . do you care to share your ranch dill recipe?

do not use these cheeses use grande cheese or leprino

Re: Got bored and wanted to share some pics of my restauaran jokerman dance to the … you know the song can you share your menue with us what do you have beside pizza ?

can conveyoroven charr your crust? some people like these charred crusts, i do . cooking directly on a brick surface has it’s advantages. can a conveyor oven cook your pizza at 700 degrees? a well desgined wood brick piza can make a difference

baker’s yeast , cake yeast ,compressed yeast all means one thing =fresh live yeast you can use instant dry yeast it wont effect your out come at all. to convert your formula /pizza recipe from cake yeast to instant dry yeast divide the amount of cake yeast by 3, so if you are using 3 ounces of...

never heard of it , what about it ,is it high quality cheese? tell us about it . i used leprino and grande

search google for ENCYCLOPIZZA it is a very good site to get educated about how to make pizza for professional

Hello Tom i want to use diastatic malt in all trumps flour , do you an idea ? what is the % of diastatic malt added to all trump flour , and how mutch i can add without over doing it ? TY

Re: autolyse and effect on dough Otis try king arthur if it is available to you , they have bread flour and high glutin flour Sir lancelot is the name of their HG flour . I like king arthur flour

Re: autolyse and effect on dough TY Otis so who makes White Chief? i like the fact that you are not putting oil in your dough flour,salt ,yeast, water oil can mask the bread flavor .

Re: ph and dough, Tom, lilian, Charles all i know is that yeast prefer a more acidic pH around 4.5 so your water should be at that level, any filtered water would do , i think but Tom can answer that better than i

Re: autolyse and effect on dough Otis do you think your salt is high? my flour is all trumps i think it is in the 13/14 range

how much you paid for it if you do not mind?

hello everyone, 😃 i just want to bring my post back to the top 😃

Re: autolyse and effect on dough autolys according to it’s inventor Raymond Calvel helps in reducing the time of mixing by 15%. what are you trying to do ? here is how i do one of my dough and it produces a great flavor but i do not get enough oven spring from but since i am doing a thin crust...

if you are not happy with canned products you need to make it fresh= vine rippen tomato is your only choice =costly

i have used leprino good product,grande is better though and i do not like saputo

Tom planetary or spiral and vertical cutter ? i read that fast mixing is better for bread is that true ? please your thoughts on planetary vs spiral mixers TY

is there a difference in temp control between the floor and the floorless? if not then keep recipe as is what is matter the temp inside these 2 different walk in

any of you using deck oven or brick oven how do you get the pizza off the peel into the oven with out using too much flour ? are there peel out there designed for professionals that do a better job than the one i use at home ( i bought mine from walmart) please help thanks