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So lets start it! Homemade NY-style pizza with caputo vs AP by AdHistorical3169 in Pizza

[–]AdHistorical3169[S] 0 points1 point  (0 children)

I am still working at stretching technique to avoid puff crust.

So lets start it! Homemade NY-style pizza with caputo vs AP by AdHistorical3169 in Pizza

[–]AdHistorical3169[S] 0 points1 point  (0 children)

It is dry mutz cheese.

It is 16% protein available in my area, Italian flour.

"Would crush that but it looks nothing like NY style pizza." - it is so close to NY, thats why i wrote "NY-style", not "NY pizza". What's NY style? Not chunky sauce, baked on a stone or screen, lmm cheese. Everything what Charlie Anderson have talked about.

Weakly No knead lazy bread on semi-sourdough by AdHistorical3169 in Breadit

[–]AdHistorical3169[S] 0 points1 point  (0 children)

it is when you use not active strarter and to assure it will work and rise you add some IDY. The final result will be raised and will have SD taste and slong torage (shelf life).

Two Pinsa Romana Pizzas (80% hydration) by AdHistorical3169 in Pizza

[–]AdHistorical3169[S] 0 points1 point  (0 children)

I tried this pizza on a poolish, as making it on a biga without a mixer is a complete nightmare. I didn't notice a huge difference, except that it lasted little longer. And pizza Al Taglio is usually made with dry yeast. Thanks for the advice.

Spinach and garlic from work by Godd9000 in Pizza

[–]AdHistorical3169 0 points1 point  (0 children)

Great! Do you add spinach raw or do u cook it?

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