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Discover the Legends of Pizza
| Search found 5 matches |
| Author | Message |
|---|---|
 Topic: Legends of Pizza, Volume 1 |
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| Apizza Scholls Replies: 7 Views: 9995 |
 Forum: Nominate Your Favorite Pizzaiolo Posted: Wed Aug 16, 2006 2:43 am Subject: Legends of Pizza, Volume 1 |
| Tom and Albert,
Thank you for your kind words. I am glad to be here and I hope to help and learn as much as I can. Making pizza is a blast! |
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| Topic: Building Your Own Brick Oven |
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| Apizza Scholls Replies: 1 Views: 5334 |
Forum: Wood Fired Ovens Posted: Wed Aug 16, 2006 2:40 am Subject: Building Your Own Brick Oven |
| Opening up this subject, as I lived with Alan Scott for a month and I have built three brick ovens (two with Alan and one by myself). If anyone is looking to build vs. buying a pre-fab, please post qu ... | |
| Topic: Legends of Pizza, Volume 1 |
|
| Apizza Scholls Replies: 7 Views: 9995 |
Forum: Nominate Your Favorite Pizzaiolo Posted: Tue Aug 08, 2006 8:30 am Subject: Legends of Pizza, Volume 1 |
| Wow.. I'm honored.
Brian Spangler Apizza Scholls |
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| Topic: Springy dough |
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| Apizza Scholls Replies: 9 Views: 14993 |
Forum: Your favorite dough secrets Posted: Tue Aug 08, 2006 8:25 am Subject: Springy dough |
| Hydration has the biggest affect on the doughs extensibility vs elasticity. I would add more water, which will give you a much more extensible dough. This is assuming that you are trying to stretch ro ... | |
| Topic: dough |
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| Apizza Scholls Replies: 7 Views: 8021 |
Forum: Dough Problems Posted: Tue Aug 08, 2006 8:12 am Subject: dough |
| You do not need sugar in your dough, unless that taste profile is your personal preference. Sugar is added by many pizzerias as a C.Y.A. (Cover your ***) in case the dough is underfermented or overfe ... | |
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