Pete-zza (Peter) on pizzamaking.com is a moderator, and is very knowledgeable about pizza. He helps other members understand what is going on in different pizza doughs, and directs members to different links to explain why things happen, or don't happen it different kinds of pizza doughs and baked pizzas.
This was one of Peter's posts on types of factors that appear to govern or to be implicated in oven spring http://www.pizzamaking.com/forum/index.php/topic,9908.msg104559.html#msg104559
I learned a lot from that post, but continue to learn each day about pizza dough. A lot of things about pizza dough are still a mystery to me. I don't ever think I will understand all what goes on in different doughs or baked pizzas, but I will try to continue to learn.
Norma
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