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1
James Arlotta replied to this post • 3 days ago

A style not usually recognized...BUFFALO NY PIZZA

Not too long ago here in Buffalo NY a chef writer, (I didn't catch his name, but he was at La Nova's Pizzeria right inside Buffalo NY,) claims to have coined the term..."Buffalo Pizza."
Not too long... (more)

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James Arlotta
posted 3 days ago

0
James Arlotta replied to this post • 3 days ago

Indian pizzeria market

Hi all,
How about getting oo flour in India at reasonable market rate or which Indian brand resembles to oo flour for pizza making, although presently I am using brand from which my pizza ... (more)

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rahul k
posted over 1 year ago

0
James Arlotta replied to this post • 3 days ago

par baking the giant meatballs?

I've been making the giant meatballs from the book for a while now and I'm curious about partial baking them ahead of time in order to reduce the time when doing actual prep for service. I assume the... (more)

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Aaron F.
posted 5 months ago

1
James Arlotta replied to this post • 3 days ago

Very sticky dough

First attempt at making my own dough using the master dough recipe did not go too well. I did day 1 and day 2 and dough was really good but on day 3 I took the dough out to get to room temperature an... (more)

Andy B.
posted 6 months ago

0
James Arlotta replied to this post • 3 days ago

Italian Inspired Pizzeria in India

Hi,

While there are plenty of Pizza Chains (Pizza Hut, Dominos) & Independent Pizzerias in India, very few of them actually serve authentic Italian inspired Pizzas. My recent visit to Italy made m... (more)

Sagar Jade
posted 5 months ago

0
James Arlotta replied to this post • 3 days ago

100% hydration dough - Detroit style

I've started a new experiment- I'm fascinated by high hydration doughs and am working a 100% hydration dough formulation. The pictures below are my first iteration.

While it wasn't even anywhere ... (more)

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Raj Irukulla admin
posted 4 months ago

0
James Arlotta replied to this post • 3 days ago

Sauce alternatives!

Hi everyone,
I'm fairly new to (proper) pizza making and so far I have been trying out different tomato sauces...but I'd like to try different non-tomato based pizzas too. Would anyone have any goo... (more)

Gareth Barnes
posted 4 months ago

0
James Arlotta replied to this post • 3 days ago

Grande Mozzarella

I live in Petaluma, CA and have been making theses pizzas for several years now. Recently I went to Whole Foods to buy some Grande Cheese and was told that they no longer carry that brand. Does any... (more)

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Raymond R.
posted over 1 year ago

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James Arlotta replied to this post • 3 days ago

San Marzano Tomato Flavor

After watching Tony on you tube got The Pizza Bible. Only ankle deep so far but what a great resource. I am learning by making mistakes.

This book has taught me how to finally get that "Tomato Fl... (more)

Barry F.
posted 3 months ago

1
James Arlotta replied to this post • 3 days ago

new set up/ India

HI , I live in India and wish to set up a start up. I am planning to purchase s spiral mixer to mix the dough, a dough divider and rounder, a pizza roller machine and to decide between a convey... (more)

Avninder Mutchall
posted over 2 years ago