Ken K.


Joined:   about 4 years ago
Last Seen:   11 days ago
Number of Posts:   26
Number of Replies:   83


Dough storage

First attempt at Sicilian

Chicago style

sticky dough

Cleaning stone in oven

Dough ball weight and pizza diameter relationship

Bulk Fermentation

Artisan-inspired pies

Quantity

Pepperoni storage

Kitchen Scales that measure in small amounts.

Need new knives

Large home mixers: Ankarsrum? KitchenAid? Other?

Crusty dough

Quality pepperoni

Material of Proofing Bowl

Sunday's pies...

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

Sources for Allied Metal pans

Extending the Sicilian fermentation to 72 hours

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

Activating yeast

dough--down to basics

Dough balls flattening out

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

First master dough without starter

New York Margherita

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

Par-bake ahead of time.

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

Tutto Calabria Hot Peppers

Trouble finding Detroit style pans

Is Trader Joe's pizza dough any good?

Hard Shell

Dough sticks to plastic wrap

Still tweaking TG's formula for my oven

What is the best all professional brand mozzarella cheese

What's the best way to shred cheese?

Proofing equipment for the home

Hard to find ingredients in Canada

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 for Sunday...

Sicilian Style Pizza

Testing two different doughs & sauces

Sclafani Crushed Tomatoes

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

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

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

Pizza dough tearing when stretching

Sicilian

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?

5th batch issues