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My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.

I've got some experience making pizzas, but could use a littl... (more)

I've been a bread baker for more than 40 years, refining my technique in recent years. I've attended two one week courses at the San Francisco Baking Institute, and live in San Francisco. I ordinaril... (more)

I just received the Original San Francisco Culture from Ed Wood's Sourdough International.

The main purpose of the starter is to use in my pizza dough.

Should the flour I feed the culture match... (more)

I have not been around for a while because of a 10 pound weight gain that I attributed to my pizza addiction...! However, I came out of "retirement" last weekend with some Sicilian pizzas, which wer... (more)

I have been making the NY style pizza dough using the master dough with a starter and then I cold ferment it for 48 hours. I remove it from the fridge 2 hours before I plan to put it in the oven, but... (more)

4 pizzas down with new unni 3. All tasted metal. Using tragedr pellets. But have been told that it may be the stone. HELP.

Trying to check out on the pizza bible store, get a message that the check out has been disabled?

What flour is best for Roman style pizza. Thanks

Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)

Hey guys,
Does anyone have the ratios for master dough with poolish starter at 20kg flour?
Thank you