Ken K.

Joined:   over 4 years ago
Last Seen:   4 months ago
Number of Posts:   27
Number of Replies:   83

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

Par-bake ahead of time.

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

5th batch issues

Hard to find ingredients in Canada

What's the best way to shred cheese?

Tutto Calabria Hot Peppers

First attempt at Sicilian

Pizza dough tearing when stretching

Bulk Fermentation

Artisan-inspired pies

Kitchen Scales that measure in small amounts.

Need new knives

Crusty dough

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

Quality pepperoni


Proofing equipment for the home

Sunday's pies...

Sources for Allied Metal pans

Extending the Sicilian fermentation to 72 hours

Testing two different doughs & sauces

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

dough--down to basics

Dough balls flattening out

Dough ball weight and pizza diameter relationship

Activating yeast

dough--down to basics 2

Material of Proofing Bowl

Trouble finding Detroit style pans

First master dough without starter

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

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

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

sticky dough

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

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

Chicago style

Is Trader Joe's pizza dough any good?

What is the best all professional brand mozzarella cheese

Cleaning stone in oven

Hard Shell

Pepperoni storage

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

New York Margherita

Still tweaking TG's formula for my oven

50lb Flour Bags in the Bay Area

Dough storage

Sicilian Take 1

Sclafani Crushed Tomatoes

Dough sticks to plastic wrap

Sicilian Style Pizza

Dough for Sunday...


Is it worth the effort to make homemade mozzarella?

Large home mixers: Ankarsrum? KitchenAid? Other?