Ken K.

Joined:   over 3 years ago
Last Seen:   over 2 years ago
Number of Posts:   24
Number of Replies:   80

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

Crusty dough

Quality pepperoni

5th batch issues

What is the best all professional brand mozzarella cheese

dough--down to basics

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

Bulk Fermentation

Dough balls flattening out

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

Need new knives

Sources for Allied Metal pans

Material of Proofing Bowl

Activating yeast

Still tweaking TG's formula for my oven

Artisan-inspired pies

Sunday's pies...

Kitchen Scales that measure in small amounts.

Sicilian Style Pizza

Dough ball weight and pizza diameter relationship

Par-bake ahead of time.

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

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

Large home mixers: Ankarsrum? KitchenAid? Other?

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

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

Hard Shell

First master dough without starter

sticky dough

dough--down to basics 2

Dough sticks to plastic wrap

Is Trader Joe's pizza dough any good?

Testing two different doughs & sauces

First attempt at Sicilian

Trouble finding Detroit style pans

Dough storage

Hard to find ingredients in Canada

50lb Flour Bags in the Bay Area

Pepperoni storage

What's the best way to shred cheese?

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

Dough for Sunday...

Sicilian Take 1

Proofing equipment for the home

Chicago style

Is it worth the effort to make homemade mozzarella?

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

Cleaning stone in oven

Sclafani Crushed Tomatoes


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

New York Margherita

Tutto Calabria Hot Peppers