Ken K.

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

Crusty dough

Quality pepperoni

Sicilian Style Pizza

Still tweaking TG's formula for my oven

dough--down to basics

Bulk Fermentation

Chicago style

Dough storage

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

Need new knives

New York Margherita

Material of Proofing Bowl

Activating yeast

Sources for Allied Metal pans

Artisan-inspired pies

Dough balls flattening out

Sunday's pies...

Kitchen Scales that measure in small amounts.

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

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

Par-bake ahead of time.

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

What is the best all professional brand mozzarella cheese

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

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

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

First attempt at Sicilian

Hard Shell

First master dough without starter

dough--down to basics 2

Trouble finding Detroit style pans

Dough sticks to plastic wrap

sticky dough

Is Trader Joe's pizza dough any good?

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 ball weight and pizza diameter relationship

Dough for Sunday...

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

Is it worth the effort to make homemade mozzarella?

Cleaning stone in oven

Sicilian Take 1

Sclafani Crushed Tomatoes

Large home mixers: Ankarsrum? KitchenAid? Other?

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

Testing two different doughs & sauces


Hard to find ingredients in Canada

5th batch issues

Proofing equipment for the home

Tutto Calabria Hot Peppers