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I'm new to this forum and still trying to get my pizza right. I use 00 flour. The thing is, this post is not to discuss pizza dough making techniques (that will come later). This post has to do wit... (more)

Hello,
I am in process of setting up a commercial pizza kitchen, specifically pizza cones. I am planning on using "00" grade flour for the dough. Will that result in a very soft dough? Is it better ... (more)

If I'm going to make dough this morning for a pizza tonight but didn't have time to do a longer bulk ferment and need a decent fermentation time (7-8 hours), what percentage of yeast is good for a sl... (more)

Who's hungry - Sicilian style.

2 day CF
Sicilian dough w/o starter , KA bread flour
No par bake.

Tomatoes , fresh mozzarella/ finished with fresh basil.

Mangiamo!

hello all, my wife and I operate a pizza shop on the North entrance to Yellowstone park. Looking forward to chatting, sharing and learning with you all on this site.

Mortadella calzone sandwich per PB--well except for the arugula. Didn't have any butter leaf lettuce, so it was arugula or iceberg. I think I made the right choice :-) It's good with balsamic & ev... (more)

used the entire 13 oz dough ball

I did 24 hour bulk ferment, just balled them waiting 24 more hours. The Pizza Bible is like having Tony right in the kitchen with you. I hand mixed the dough. Finish pictures to follow. THANKS Tony

La Regina sans piave. I don't know if it's available locally.

So the wife and I are in NM for the week celebrating our anniversary and we stopped at Pizzeria de Lino in NM (tradition every time we make the trip). The pizza is amazing so I had to ask the owner w... (more)