Ken K.

Joined:   almost 4 years ago
Last Seen:   about 3 years ago
Number of Posts:   24
Number of Replies:   80

Proofing equipment for the home

sticky dough

Pepperoni storage

Hard to find ingredients in Canada

dough--down to basics

Crusty dough

Quality pepperoni

Need new knives

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

Dough storage

Bulk Fermentation

Activating yeast

Artisan-inspired pies

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

Sunday's pies...

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

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

First master dough without starter

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

Large home mixers: Ankarsrum? KitchenAid? Other?

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?

Hard Shell

Chicago style

New York Margherita

5th batch issues

Dough for Sunday...

Still tweaking TG's formula for my oven

Cleaning stone in oven

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

Dough ball weight and pizza diameter relationship

Sclafani Crushed Tomatoes

Testing two different doughs & sauces

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

Is it worth the effort to make homemade mozzarella?

Tutto Calabria Hot Peppers


Sicilian Style Pizza

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