Ken K.


Joined:   almost 5 years ago
Last Seen:   about 1 month ago
Number of Posts:   28
Number of Replies:   84


Sclafani Crushed Tomatoes

Chicago style

Dough sticks to plastic wrap

First master dough without starter

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

Pepperoni storage

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

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

Proofing equipment for the home

Sicilian Dough

Par-bake ahead of time.

Cleaning stone in oven

Trouble finding Detroit style pans

Artisan-inspired pies

Need new knives

Kitchen Scales that measure in small amounts.

Crusty dough

What's the best way to shred cheese?

Dough ball weight and pizza diameter relationship

Quantity

Sunday's pies...

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

Is Trader Joe's pizza dough any good?

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

Still tweaking TG's formula for my oven

dough--down to basics

Activating yeast

Quality pepperoni

Dough storage

Material of Proofing Bowl

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

sticky dough

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

First attempt at Sicilian

Testing two different doughs & sauces

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

Bulk Fermentation

Pizza dough tearing when stretching

Large home mixers: Ankarsrum? KitchenAid? Other?

Extending the Sicilian fermentation to 72 hours

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

Tutto Calabria Hot Peppers

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

dough--down to basics 2

Hard Shell

Dough balls flattening out

Sources for Allied Metal pans

Hard to find ingredients in Canada

What is the best all professional brand mozzarella cheese

Sicilian Take 1

New York Margherita

Sicilian Style Pizza

50lb Flour Bags in the Bay Area

Dough for Sunday...

Sicilian

Is it worth the effort to make homemade mozzarella?

5th batch issues