WE GOT A NEW PIZZA OVEN (GOZNEY DOME UNBOXING) 

Bryce great job! For all of you wanting a good dough recipe all I can say is they are basically the same. The differences are how you prep and use them. For instance Bryce having the patience to wait for his dough to be ready was probably the biggest decision he had to make. Dough needs time to develop it’s flavor profile. I tend to make sour dough products. I currently have four starters going (ranging from 6 months to 2.5 years) they all have different flavor profiles. I use one for bread. Another for bagels. The third for focaccia. The forth is experimental. Having a starter/biga helps that flavor along and allows me to adjust that profile more easily. You can still get great taste with yeast and water recipes it’s just different. Another thing to look at is hydration. Higher the hydration the more open the crumb will be. Too little hydration will give you a flat dense crust. I usually use 85% hydration because I love those big cavities in my crust and with focaccia that’s a must. Remember not all flours are alike. If you were to use a standard flour in the Dome it would burn almost instantly. You need a flour with a higher protein level, a “00” grade. That is why I different starters, they are made up of different flours. All bread is flour and water and salt. It is how you put it together and time you give it to develop the flavors that makes them unique. Sorry a bit long winded and I hope that helps

Porque orrible plan de negocio?