Ken K.

Joined:   almost 4 years ago
Last Seen:   29 days ago
Number of Posts:   25
Number of Replies:   81

Cleaning stone in oven

Chicago style

sticky dough

dough--down to basics

Quality pepperoni

Pepperoni storage

Bulk Fermentation

New York Margherita

Activating yeast

Artisan-inspired pies

Kitchen Scales that measure in small amounts.

Need new knives

Dough ball weight and pizza diameter relationship

Crusty dough

Extending the Sicilian fermentation to 72 hours

Last pie made from a 50lb sack of TG's flour

Question about Sicilian dough instructions--difference in directions WITH versus WITHOUT starter

Material of Proofing Bowl

Sunday's pies...

What equipment and tools are essential for the home pizza maker?

Par-bake ahead of time.

Sources for Allied Metal pans

Zucchini,onion,homemade mozz, Gorgonzola, garlic and olive oil.

Dough balls flattening out

First attempt at Sicilian

First master dough without starter

Dough storage

Equipment question: digital scale. "Water-resistant" model?

Still tweaking TG's formula for my oven

Hard to find ingredients in Canada

Trouble finding Detroit style pans

Texture "calibration" with quick trip to Tony's in SF

Sicilian Style Pizza

What is the best all professional brand mozzarella cheese

What's the best way to shred cheese?

Is Trader Joe's pizza dough any good?

Hard Shell

Dough sticks to plastic wrap

Large home mixers: Ankarsrum? KitchenAid? Other?

Proofing equipment for the home

Dough for Sunday...

Dough beyond 48 hours--should it be degassed and re-balled?

Sicilian Take 1

50lb Flour Bags in the Bay Area

dough--down to basics 2

Testing two different doughs & sauces

Sclafani Crushed Tomatoes

Is it worth the effort to make homemade mozzarella?

West coast source for Stanislaus tomato products (Tomato Magic, 7/11)?

5th batch issues


What's the best settings for the oven? Bottom and top heating? Fan forced oven on or off?

Pizza Bible Sundays, a new FB group for sharing your creations, experiences and photos from The Pizza Bible!

Tutto Calabria Hot Peppers