I've been working for months testing and playing with the DP1100 from Proluxe, which allows you to not only press your dough into a 14″ or 18″ round, but also par bakes it gently, setting it in place, killing the yeast and stopping it from having a third rise in the oven. This is Chicago ... ContinuedThe post Making Tavern Style Pizza in a Proluxe Dough Press appeared first on Steve Dolinsky.
