| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
![]() |
![]() |
| | LinkBack | Thread Tools | Display Modes |
|
#21
| ||||
| ||||
| Yes. I end up with holes. Maybe I am overworking the dough. I see the guys toss pizza at the local Pizzeria and I think, "What is in their dough?" There is a place here called Pulcinella Pizza. THe owner is from Naples and the pizzas are authentic. I got their recipe but my pizza crust never turns out the same. Is it possible to underwork the dough? Drew( Only got 2 inches of snow up here. I will call you on those bricks. I have not forgotten!) Thanks, Ryan |
![]() |
| Thread Tools | |
| Display Modes | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| caputo flour report | Robert Musa | Artisan Ingredients | 53 | 03-03-2009 03:02 PM |
| Weight vs Volums | Richard | Pizza | 30 | 04-05-2006 07:57 PM |
| Question on eGullet | james | Artisan Ingredients | 1 | 11-21-2005 04:30 PM |
| #70 BAKING GLOSSARY: A possible start? | Marcel | Pizza | 0 | 11-04-2005 09:41 AM |
| Caputo Flour | james | Artisan Ingredients | 0 | 04-07-2005 03:20 AM |