Problems with Ken Forskish Pizza Dough Recipes
I’ve been making pizza from scratch for several years and am always on the lookout for different perspectives. Bought Forkish’s Pizza book a couple of years ago and have tried many of the recipes. They almost always end up overproofed, or too wet and unworkable, or zero oven-spring. They are also very demanding timingwise. Wonder if any of you tried his recipes and have encountered similar problems. Is this guy a joke, or do I give him a couple of more chances.