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I use the tom lehman style dough management. 1% cake yeast 58 percent hydration 1.75 salt. ball it up cross stack in cooler etc. My problem is lately the dough wants to flatten down like a pancake and its soft without sringback whcn you to touch it. as a result my dough has not been breading...

I use a water hydration of around 60-62%, .6% compressed yeast, 1.75 percent salt. I follow the lehman procedures as far as mixing cross stacking and downstacking… then letting cold ferment for 14-16 hours minimum. i then let the dough rise at room temp for 1-2 hours till its useable. my oven...

Is it worth spending more on spices for your sauce? Which ones? I would think salt, sugar and possibly pepper are not worth it? Is it worth spending more on oregano and granulated garlic? What are some of the top brands and Ill see if they carry them in upstate ny where im located. thanks...

I am not looking for an exact recipe, I am just wondering what main ingredients real NYC pizzerias use. I have been using stanislaus FULL RED puree and FULL RED crushed tomatoes mixture then adding spices… and also ive been using just stanislaus saporito and adding spices. Does anyone have...