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I really would like to learn to make this really well..can someone post a detailed recipe possibly? :chef:

Well in my case I use only AP flour..so adding a cup of bread flour to 2 cups or so of AP flour does what exactly?

I have seen recipes that mix AP Flour with Bread Flour.. what is the advantage to this mix?

do you use homemade stock,or can store bought be used?

How much stock would you put in,if you were making two 28oz cans?

No,just standard.

I have heard more than once,that chicken stock is a secret ingredient in making red tomato sauce. Has anyone ever heard this,or anyone who uses stock in the sauce?

Does it matter which one is used when making a pizza dough?

Ok,so some of you know I was trying to get the dough to rise,had trouble,tried again. This time I let the mixer run for 10 mins which got the dough smooth and gluten workin. I also put it in the one unairconditioned room in the house which was warm. After 90 mins it at least doubled in size...

yeah anyone know where I can get a Quarry Stone?

I saw the episode... did he say use Quarry Stone?

I am sure I`ve seen the episode,I watched his show alot,,but I will check Youtube for it and review.

I just made another batch..it`s sitting in the only unairconditioned room in the house,which is warm. So we shall see if it rises this time..I let the mixer run for 10 mins,which gave me a smoother dough.

Are you saying to put it in the fridge for the first rise,or the second?

What are the copycat sites>?

Seems to be all pics and no recipes.:ermm:

My mom has this Salmon Dish at Cheesecake Factory that she just raves about. I was wondering if someone knows how to make a good Miso Sauce. I have a new container of Miso,,says the "White Type" on it.

That advice seems odd,, everyone else seems to say I need some warmth

Negative, I dumped it. Will be attempting it again on Sunday

Will do :smile:

Ok,so I posted earlier about having difficulty with my dough rising and difficulty with it snapping back into original size when trying to stretch it out. I have to ask,,after I dump my foaming yeast,water & Sugar into the bowl of the stand mixer with the flour,,how long should I leave it running?

Does boiling it get rid of the chlorine?

Can you post your recipe? techniques? oil the griddle? etc..

Salt would affect the elasticity?

I believe pizzerias use tap.