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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)

To all my Pizza & Bakers friends...

This is most likely becoming the most comprehensive dough tool/calculator out on the Net. My buddy Norm developed this handy tool to make dough recipe/formulati... (more)

Hi, i've been making pizza for a year already, but i've never been able to replicate or do anything close to New Haven type of pizza. Once i saw that the used wood fire oven but they baked those pies... (more)

I have tried on several occasions to activate ADY. Each time I tested the temp of the water to make sure it was not too hot.

I put some ADY into warm water and add some sugar. Then I wait maybe 1... (more)

Hi, I live in Illinois.Does anyone know where I can buy Grande Mozzarella cheese?

Hi does anyone know if tony uses the broiler when he uses his method of using 2 steels? It doesn’t mention it but the manufacturer of the baking steel uses the broiler. If tony doesn’t use the broile... (more)

I read Tony's response to why we shouldn't use cold dough, but what about the cold sauce?

From what I read and learned in the Bible, I would think it would possibly 1) cool the dough causing the b... (more)

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)