1 Oct 2020 12:29
dough is mainly texture and sauce is flavour, there is a ceiling to texture but flavour is limitless
10 Nov 2020 17:54
thanks to whoever posted the mypizzacorner poolish method a few posts back. is the best dough recipe I have used so far
10 Nov 2020 18:47
That was me I guess - I only ever use that recipe or his Neapolitan method. Poolish is easy and consistent, always get a good puffy crust.
10 Nov 2020 19:14
Pizza stones now very black too. Do you need to proper clean it back to the OG color ?
10 Nov 2020 22:45
Stone doesn’t need cleaning. Can give it a scrape with the peel after it’s been heated up next time but most of it will just burn off (supposedly). Unlikely to get it back to brand new colour though