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Old 11-25-2013, 07:59 AM   #527
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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?
hydrogen sulfide is detectable by scent at 2 ppm and by taste at 5 ppm. themoreyouknow.jpg
respect the chemistry.
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