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Artisan pizza & flat bread connoisseurs.

Lloyd Lande's Discussions (20)

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Discussions Replied To (16)	Replies	Latest Activity
"what hydration % is your dough? Higher the heat, wetter the dough!" Lloyd Lande replied May 23 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"i've found that anything you can do to force the heat flow up through the 2 stone on…" Lloyd Lande replied May 22 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"anybody try all KASL for pizza? also if you have KA 00, it makes great pasta.. I us…" Lloyd Lande replied Oct. 17, 2008 to Anybody try KA Italian style 00 Flour?	4	Nov. 30, 2008 Reply by Matthew
"I have a 7 year old weber genesis platinum C grill. The lg 2 stone fits in it, but t…" Lloyd Lande replied Aug. 3, 2008 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"I agree, the crust is the work of art and the key to great pizza. All purpose makes…" Lloyd Lande replied Jul. 30, 2008 to ingredients	2	Jul. 30, 2008 Reply by Lloyd Lande
"Belgioioso.. I get it at costco. It can be very wet so I slice it and drain it in pa…" Lloyd Lande replied Jul. 29, 2008 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"I've been using my 2stone on the left side of the weber. I don't know that it is any…" Lloyd Lande replied Jul. 28, 2008 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"taking out the flavor bars, moving the 2stone to the extreme left side of the grill…" Lloyd Lande replied Jul. 13, 2008 to tips for maximizing heat output of your grill	29	Jun 8 Reply by Willard
"whats the hydration on your dough? how much sauce are you putting on the pizza? are…" Lloyd Lande replied Jul. 13, 2008 to Soggy Crust	15	Jul. 26, 2008 Reply by Tony Pizzeria
"I just don't want to be bothered dealing with, storing and refilling propane tanks..…" Lloyd Lande replied Jul. 6, 2008 to Bayou Classic Questions (PSI, BTU, Extension legs)	8	Jul. 6, 2008 Reply by Lloyd Lande

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