S
system
Guest
i bought my pizzeria 3yrs ago and have stuck with the previous owners dough recipe
50lbs hi gluten flour general mills
3 1/2 gallons of warm water
.05oz ady
2 1/2 3rd cups of salt
1 1/3 cup sugar
my problem is ive been cooking with screens (as they did) and want to eliminate them and cook
directly on the deck (bakers pride ovens)
but im not sure what temp to cook at
ive been experimenting but i always get a cracker type crust and i really need any help
or advice you can give me. im willing to do what it takes to cook on the decks
screens are such a pain and they get gunked up and so on
please please help me
thank you so much.
50lbs hi gluten flour general mills
3 1/2 gallons of warm water
.05oz ady
2 1/2 3rd cups of salt
1 1/3 cup sugar
my problem is ive been cooking with screens (as they did) and want to eliminate them and cook
directly on the deck (bakers pride ovens)
but im not sure what temp to cook at
ive been experimenting but i always get a cracker type crust and i really need any help
or advice you can give me. im willing to do what it takes to cook on the decks
screens are such a pain and they get gunked up and so on
please please help me
thank you so much.