Mike K.



Joined:   almost 4 years ago
Last Seen:   4 months ago
Number of Posts:   47
Number of Replies:   315


Trouble with Stand Mixer

My kitchen scale is broken, how can I easily substite it?

Another attempt at Sicilian

Pizza Bible: CF at which temperature?

French LeSaffre ADY yeast at Trader Joe's

Sprouted Grain

Yeast quantities with starters?

"Pizza Express Napoli" oven - does anyone use? any opinons?

1st attempt master dough too, wet!

equipment to cut pizza

16” dough ball weight

Costco Kirkland Signature Mozzarella

Dough not rising

Gary S

What is the best flour for indoor ovens (500 degrees max)

Size of pan for Sicilian pizza? amount of dough "per square inch"?

Pizza pizza on vacation.

New guy....

Cornmeal question

Some random questions (raising in fridge, shaping, peel)

Guinness dough

Pepperoni storage

Lowered the temperature to 700F on this latest pie

Test pies with TG's Artisan "Type 00" flour

Latest attempt at Pizzeria Mozza Pizza

Grandma style pizzas and brewers yeast experiment

Stones or Steels

Kitchen Scales

Pepperoni

Purchasing Pizza Flour

ITO Pizza Countertop Pizza oven (China)

Pizzeria Beddia -- Has anyone been?

dough--down to basics

Crusty dough

Type of yeast to use

Freezing Vacpack dough

Grandma Pie Style

dough starter

Semolina

Dough problem

Didn't turn out too bad

No fuss, straight-up same day dough

"White" Crust When Using New Steel

Is it the Malt?

Best Pizza by The Slice in San Francsico - What do you think?

Avoiding thin spots when stretching dough

Grande Mozzarella

Fresh Calabrian Peppers

Dough quantity for 16x16 pan

Tonight's Pie, Inspired by Pizzeria Mozza

how much yeast

Tonight's Pies

Pizza sauce

Tutto Calabria Hot Peppers

Pendleton is now Grain Craft...

Dough is sticking to proofing boxes

Dough storage

Pizza not stretching properly

Extended Autolyse w/TG's flour

Tonight's Pizza -- My new Bakers Pride Countertop and Tony's dough

Security certificate issue w/the site

Trouble finding Chicago pans

Pendleton Power

Sunday's pies...

If I lived in the southwest, I'd have this pizza oven

Autolyse question...

what should I take into consideration while buying mozzarella?

Hand Stretching and Tossing

Freezing pizza dough

Ciao from Sicily!!

Couple of yesterday's pies...

New oven

Dough balling

"Old/New" oven...GE electric range

Weight for New York style dough balls

Restaurants mentioned in Pizza Bible

Flour problem

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

Dough

Pizza Bible - Neapolitan Dough Procedure

Slapping Dough

Quattro Stagioni pizza

Trying to make a super thin flatbread

Bulk Cold Fermination

Indian pizzeria market

Walk in cooler

Flour blends

Diastatic Malt Alternative?

Pizza in Pala - Viareggio Italy

Tonight's pie

Master Dough just sweats me crazy

flour for cold ferment

Sources for Allied Metal pans

exploding dough

Size of dough ball

Swapping Caputo 00 for high gluten flour in dough recipe

Detroit Style White Pie from Tonight. All Trumps 70% Hydration

Sunday's pies...

Neapolitan Broiler Method

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

First attempt at Sicilian

Dough is too elastic!

Dough balls flattening out

Detroit Style pans getting scratched

Tomatoes sauces recommendation

NY Style Help

Dough Trouble

Chicago-style Full Stuffed Pizza

Lack of historical research on the Art and Craft of Pizza...

Semolina flour in pizza dough

Detroit Style Pizza from Lunch

Where to get Tony's Diastatic Malt

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

Temperature for master dough in brick oven

Handling and stretching doughs from Pizza Bible

Where to get different sizes of Chicago Deep Dish pans

Vantaggio aged whole milk mozzarella

Hand mixing, autolyse, and kneading

Thoughts on sauce

Diastatic Malt United Kingdom

This is what you get when you follow instructions

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

Grandma in NY

Using a portable outdoor oven - High Temp

What causes dough to weaken?

Tony's Artisan 00 flour pizza results, and a question

soft crust

where to find pizza tiles,or stones

Large home mixers: Ankarsrum? KitchenAid? Other?

My dough is torn

Using Pizza Ovens for The Pizza Bible Recipes?

caputo not spotty

??

First attempt at Sicilian

The Pizza Bible Store is now live!

Pizza Dough Tearing

NO Diastatic Malt in SF!?

Bulk Fermenting large batches

Spinach Pizza Recipe

Napoletana Dough is not Caramelizing

Pizza Bible on YouTube

Tiga Starter "Shelf Life" Question

New test dough...

Ladles/Spoodles

Jersey Fresh crushed tomatoes....pretty impressed

Making Dough in advance

Flours

Uuni 2 Wood Fired Oven

Air pockets between dough and baking stone

What is the best all professional brand mozzarella cheese

How much semolina should I add to my 00 dough?

Is there a supermarket brand of tomatoes similar to 7/11?

New Pizza Cookbook: A Passion for Pizza

NP dough W/starter too soft

Dough sticks to plastic wrap

Store still does not work!

What's the best way to shred cheese?

Dry clumpy dough

Storing flour WRT weevils

Deep Dish pizza pan

Neapolitan Pie from Last Night

Added wheat gluten

Dough storage

New York Margherita

New Caputo NY flour test. Grandma

Another batch using AT flour

Recent Trip to Blaze Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

5th batch issues

How many toppings are too many toppings?

Dough for Sunday...

Just want to wish everyone happy holidays

Thin Crust Dough Recipe - Technique

Master dough without starter

Best accounting software for multiple locations for Pizza restaurant

Dough calculator app

Gangi Super Heavy Pizza Sauce

Still tweaking TG's formula for my oven

How long can Master Dough last in the Fridge?

Dough becoming wet after 24hour bulk fermenting and even more after 24 hour rise

Middle of pizza wet/floppy

Plastic, wood and metal dough containers

Very Sticky Master Dough, Wouldn't Slide off of Peel

Electric Counter-top Pizza oven

Tutto Calabria Chili Oil

Neapolitan-style - Pizza Screen?

Baking pizza on natural gas barbecue

Crust Blistering and Hollow, Spider-web like gluten/crumb structure

Cleaning stone in oven

Sharpening pizza cutters

Sicilian Take 1

50lb Flour Bags in the Bay Area

How to avoid water condensing inside the dough container?

Making a pizza similar to Joe's in New York

Larger baking steels

Master Class dough with 00 flour - any adjustments to amounts?

Malt in Chicago Deep Dish Dough ??

Sclafani Crushed Tomatoes

First batch of poolish

Are these large bubbles normal ?

Detroit Reborn

Maybe the dumbest thing I've ever done (LOL!)

Pizza newbie

Got the Bible - Fermentation Q...

4.5 grams active dry yeast equals how many grams of fresh yeast?

What was on the pizza you made with Roberto?

Testing two different doughs & sauces

Thin crust shaped dough thickness

Diaststic & Non-Diastatic Malt

NY sauce combinations

Too much liquid/fat from peppers & pepperoni

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

Detroit-style pizza (Red Top w/Sausage & Pepperoni)

Flour difference

(low vs high?) Diastatic Malt Powder

Yeast

Where to buy Mozzarella Curds

Wet dough

Help ! My dough stretches too easily??

gas pizza oven... cooking without burning yet still having crispy crust

Tony's Master dough

wood used in pizza peel

Tony's flour, Nicky Giusto's malt...

Tony's Artisan 00 flour dough leavened with milk kefir

First delivery yesterday

Sicilian

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

Another pizza down

Ischia culture

Semolina in dough