Recipes
Making our 72-hour dough is relatively easy, simple in fact. The most challenging part comes after the 24 hour bulk ferment or 72-hour cold ferment and that's when we ball it up. Or make our dough balls. The reason we...
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So I just came back from a trip to Paris that I'll never forget. My wife and I would walk the city every day on new adventures. The one constant of our trip was the fresh smell of the...
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You already know my secret weapon for homemade pizzas is my Baking Steel. And if you have been to a pizza class, you already know this. There is a trick to making round pizza. And you don't need to say abracadabra...
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