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Artisan pizza & flat bread connoisseurs.

Tony Pizzeria's Discussions (11)

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Discussions Replied To (10)	Replies	Latest Activity
"Just 4 kicks what kind of set up do u use?, if u don't mind telling me Thanks Again" Tony Pizzeria replied Jul. 26, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Thanks for the advice, It's ben better since I cook at 650." Tony Pizzeria replied Jul. 26, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Ok Willard I'll give it a go, I know the Fibrament is good as I have a 19 rectanglul…" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"I really do not want to use the caputo flour as I have been using KA and love it. I…" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Ok I will try to use a lower heat and all the other factors you mentioned. But in yo…" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Thanks for the thoughts Lloyd I appreciate it" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Hydration is between 60-65% and i used 4 recipes before and never got a soggy crust.…" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"I have used 4 different recipes that I have made before, not putting to much sauce o…" Tony Pizzeria replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"I tried taking out the flavor bars today and did a pie in 2.5 minutes but again a li…" Tony Pizzeria replied Jul. 12, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"Thanks Willard, no big rush whenever you get a chance" Tony Pizzeria replied Jul. 12, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria

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