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Got my book on Friday. Bought ingredients on Saturday. Made the dough on Sunday. Dough balls, sauce, garlic oil on Monday. Baked my first pizzas on tuesday. Success! Very happy with finished product... (more)

This was my first attempt at a detroit style and it turned out great. I use a mix of 00 Americana flour and 00 antimo caputo, about 60/40 mix. More caputo 00 than Americana. I used and cheddar/ motz ... (more)

How do I adjust the amount of preferment based on flour weight?

I am a bit of a salt geek , although I have high blood pressure and try to restrict the intake. However, my family says that they feel both doughs could use more salt. Is there a reason to not add ... (more)

Hi this is probably a stupid question. If I want to make double the amount of dough for say the master dough or Neapolitan do I just double the ingredient up. Only reason I ask is just did not know i... (more)

I have been using the Allied Metal BB series pans for the past few years for Sicilian style pizza and like the quite well. i was thinking of adding a couple more until I saw that the price of the 12... (more)

poolish was made 2 days prior, 45 hour proof from mix to bake, had trouble with sticking after par bake(new pan). Nothing a little spatula work couldn't fix.

Turned on Broiler during final 30 sec... (more)

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

I am making pizza for 3 familys. 12 people. Kan i bake the pizzas, then add topping on all 12 pizzas? Or do i have to make one and one. Was hoping i maybe could make them ready in advance, and just ... (more)

Need some direction on my first attempt at the grandma that was a definite fail in my opinion. I followed the recipe completely with a 48 hour rise and 2 hour rest period, stretching the dough twice ... (more)