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  • Marcos Pizza crust toppers - Pizza Making Forum
    Marco's Pizza crust toppers Started by dhanson865, September 16, 2012, 11:59:25 AM Previous topic - Next
  • Marcos Pizza opening in my hometown
    2 Jet's Pizza 83 3 Marco's Pizza 82 4 Round Table Pizza 76 5 Papa John's 76 Based on a survey of 32,405 subscribers and 96,208 dining experiences that took place between April 2012 and June 2013 A score of 100 means all respondents were completely satisfied A score of 80 means they were very well satisfied, on average
  • Old World Pepperoni? - Pizza Making Forum
    Pepperoni is a descendant of the spicy salamis of Italy, such as salsiccia Napoletana piccante, a spicy dry pork sausage from Naples Pepperoni is frequently used as a pizza topping in American-style pizzerias It is the most popular pizza topping in North America, present on at least 30% of all pizzas
  • Marcos Sourdough Pizza - Page 3
    Tonight was a good pie night This dough used Marco's wonderful recipe with exclusively Ischica starter, non iodized sea salt, and Caputo pizzeria flour
  • Round Table Pizza dough recipe - Part One - Page 35
    In the winter, I preheat my pizza stone in our oven for approximately 1 hour at 500 degrees F In transferring the pizza to the cooking surface from the wooden peel, I use a metal peel that I slide between the pizza and the semolina-surface of the wooden peel (another trick I picked up on the forum, I think from Pete-zza)
  • one day at Marcos home - Page 2
    one day at Marco's home - Page 2 Welcome to Pizza Making Forum Log in; Sign up; Pizza Making Forum
  • Pizza Republica in Denver area
    Quote from: abatardi on May 09, 2009, 12:14:15 AM Pizza Republica just opened tonight in Greenwood Village, CO (south of Denver, near DTC in the Landmark) Overall it was decent, but the claims of 'authentic neapolitan pizza' are off base Pizzas take 3-5 mins to cook and seem to made with a standard bread flour
  • Pizzarium - PizzaMaking. com
    These are the results of my 1st effort with Marco's recommendation of 15 85 semola strong bakers flour @77% hydration The poolish was fermented at 64 degrees for 24 hours (pictured below) I made it again last weekend, this time I used 40 60 semola strong bakers @ 75% hydration the poolish was placed in the refrigerator for 24hours


















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