almost 4 years ago
about 3 years ago
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Proofing equipment for the home
Size of pan for Sicilian pizza? amount of dough "per square inch"?
Master Dough Fermentation
Tomatoes: amount of pulp versus liquid
dough--down to basics
Tutto Calabria Hot Peppers
Question about Sicilian dough instructions--difference in directions WITH versus WITHOUT starter
Tony's California Artisan flour
Texture "calibration" with quick trip to Tony's in SF
Equipment question: digital scale. "Water-resistant" model?
Large home mixers: Ankarsrum? KitchenAid? Other?
Storing flour WRT weevils
Sicilian pizza: first attempt
New York Margherita
Focaccia directions question
Allied Metal BB series Sicilian pizza pan
Random Sicilian style questions
Dough beyond 48 hours--should it be degassed and re-balled?
dough--down to basics 2
Thin crust shaped dough thickness
West coast source for Stanislaus tomato products (Tomato Magic, 7/11)?
Hard to find ingredients in Canada
Need new knives
Pizza Bible Sundays, a new FB group for sharing your creations, experiences and photos from The Pizza Bible!
Kitchen Scales that measure in small amounts.
Last pie made from a 50lb sack of TG's flour
Material of Proofing Bowl
What equipment and tools are essential for the home pizza maker?
Sources for Allied Metal pans
Par-bake ahead of time.
Zucchini,onion,homemade mozz, Gorgonzola, garlic and olive oil.
Dough balls flattening out
First master dough without starter
First attempt at Sicilian
Trouble finding Detroit style pans
What is the best all professional brand mozzarella cheese
Dough sticks to plastic wrap
What's the best way to shred cheese?
Is Trader Joe's pizza dough any good?
5th batch issues
Dough for Sunday...
Still tweaking TG's formula for my oven
Cleaning stone in oven
Sicilian Take 1
50lb Flour Bags in the Bay Area
Dough ball weight and pizza diameter relationship
Sclafani Crushed Tomatoes
Testing two different doughs & sauces
Is it worth the effort to make homemade mozzarella?
Sicilian Style Pizza
What's the best settings for the oven? Bottom and top heating? Fan forced oven on or off?