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Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza Stone Baking
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Old 10-04-2010, 07:08 AM
Journeyman
  
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Crust issues
Quote:
Originally Posted by dmun View Post
Bingo!
And as an added benefit, you can put away your million dollar mixer, cold retardation makes everything smooth as silk.
I couldn't agree more, but I need to keep the mixer handy because slow retardation requires pre-planning... which is a challenge for some of us impulsive Type-A personalities!
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