Ken K.

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

Large home mixers: Ankarsrum? KitchenAid? Other?

Proofing equipment for the home

Crusty dough

Pepperoni storage

Quality pepperoni

Hard to find ingredients in Canada

dough--down to basics

Bulk Fermentation

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

Need new knives

Dough storage

Activating yeast

Sources for Allied Metal pans

Artisan-inspired pies

Dough balls flattening out

Sunday's pies...

Kitchen Scales that measure in small amounts.

New York Margherita

Par-bake ahead of time.

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

Chicago style

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

Tutto Calabria Hot Peppers

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

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

Hard Shell

First master dough without starter

dough--down to basics 2

What is the best all professional brand mozzarella cheese

Trouble finding Detroit style pans

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

Material of Proofing Bowl

sticky dough

Dough sticks to plastic wrap

What's the best way to shred cheese?

Is Trader Joe's pizza dough any good?

50lb Flour Bags in the Bay Area

Dough for Sunday...

Dough ball weight and pizza diameter relationship

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

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

Still tweaking TG's formula for my oven

Cleaning stone in oven

Sicilian Take 1

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

Sclafani Crushed Tomatoes

Testing two different doughs & sauces

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


Is it worth the effort to make homemade mozzarella?

First attempt at Sicilian

5th batch issues

Sicilian Style Pizza