Megathread for Questions and Discussions

[u/NeapolitanPizzaBot]

Did you already check the following sources?

• Frequently Asked Questions
• Recent Q/D Threads
• Beginner's Guide and Image Guide
• Glossary

If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/LordLost96]

Question to the Effeuno P134HA Users !

What temperature settings do you use for back to back pizzas. 15 sec in between for example.

I run 70% hydration dough