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Old 11-25-2013, 06:52 AM   #517
smokew11
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Re: New York vs. Chicago Style Pizza

Quote:
Originally Posted by cruscott35 View Post
For NY style pizza you're talking 25-35% hydration. Now in that percentage you really think the slight differences in chemicals measured in ppm is making a difference in a 50lb batch of dough?
uh, yes. a slight change in chemicals can change everything. do it wrong and you have a caesar salad on your hands
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