Mike K.

Joined:   about 3 years ago
Last Seen:   26 days ago
Number of Posts:   46
Number of Replies:   307

Quattro Stagioni pizza

Ciao from Sicily!!

Pizza Dough Tearing

Tutto Calabria Hot Peppers

Cornmeal question

how much yeast

Spinach Pizza Recipe

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

Crusty dough

What is the best all professional brand mozzarella cheese

First delivery yesterday

Temperature for master dough in brick oven

Semolina flour in pizza dough

New guy....

Semolina in dough

Pizza sauce

equipment to cut pizza

Large home mixers: Ankarsrum? KitchenAid? Other?

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

Trouble with Stand Mixer

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

Restaurants mentioned in Pizza Bible

Middle of pizza wet/floppy

Weight for New York style dough balls

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

Stones or Steels

exploding dough

My dough is torn

Pendleton Power

Kitchen Scales

Tony's Artisan 00 flour dough leavened with milk kefir

Security certificate issue w/the site

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

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

Testing two different doughs & sauces


dough starter

Trouble finding Chicago pans

dough--down to basics


Fresh Calabrian Peppers

Using a portable outdoor oven - High Temp

Grandma Pie Style

How long can Master Dough last in the Fridge?

NP dough W/starter too soft

Couple of yesterday's pies...

Detroit Style Pizza from Lunch

Sunday's pies...

Sunday's pies...

French LeSaffre ADY yeast at Trader Joe's

Added wheat gluten

Sharpening pizza cutters

Trying to make a super thin flatbread

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

Dough balling

Dough quantity for 16x16 pan

Where to get Tony's Diastatic Malt

Thin Crust Dough Recipe - Technique

Dough calculator app

Detroit Style pans getting scratched

Freezing pizza dough


Dough is sticking to proofing boxes

The Pizza Bible Store is now live!

Too much liquid/fat from peppers & pepperoni

Dry clumpy dough

flour for cold ferment

Flour blends

Hand mixing, autolyse, and kneading

Handling and stretching doughs from Pizza Bible

Where to get different sizes of Chicago Deep Dish pans

Neapolitan Pie from Last Night

New Caputo NY flour test. Grandma

Dough storage

Got the Bible - Fermentation Q...

Thin crust shaped dough thickness

Grande Mozzarella

where to find pizza tiles,or stones

No fuss, straight-up same day dough

Pendleton is now Grain Craft...

Still tweaking TG's formula for my oven

soft crust

Slapping Dough

caputo not spotty

Using Pizza Ovens for The Pizza Bible Recipes?

Grandma in NY

Tonight's pie

Another batch using AT flour

Neapolitan-style - Pizza Screen?

Pizza in Pala - Viareggio Italy

Indian pizzeria market

Size of dough ball

Caputo 00 flour VS. Giusto High Performer Pizza Flour

How to avoid water condensing inside the dough container?

This is what you get when you follow instructions

Diastatic Malt Alternative?

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

Deep Dish pizza pan


Recent Trip to Blaze Pizza

Wet dough

Walk in cooler

ITO Pizza Countertop Pizza oven (China)

New Pizza Cookbook: A Passion for Pizza

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

New test dough...

Diastatic Malt United Kingdom

Tiga Starter "Shelf Life" Question

Gary S

Tomatoes sauces recommendation

Uuni 2 Wood Fired Oven

Dough balls flattening out

Bulk Fermenting large batches

First attempt at Sicilian

Pizzeria Beddia -- Has anyone been?

What's the best way to shred cheese?

First attempt at Sicilian

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

Pizza Bible on YouTube

Extended Autolyse w/TG's flour

50lb Flour Bags in the Bay Area

Guinness dough

Baking pizza on natural gas barbecue

Is it the Malt?

Tony's Master dough

Sicilian Take 1

Flour problem

1st attempt master dough too, wet!

Dough sticks to plastic wrap

Best accounting software for multiple locations for Pizza restaurant

Costco Kirkland Signature Mozzarella

(low vs high?) Diastatic Malt Powder

Plastic, wood and metal dough containers

Detroit Reborn

Pizza newbie

Electric Counter-top Pizza oven

wood used in pizza peel

Another attempt at Sicilian

Flour difference

what should I take into consideration while buying mozzarella?

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

Grandma style pizzas and brewers yeast experiment

Swapping Caputo 00 for high gluten flour in dough recipe

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

Making Dough in advance

Chicago-style Full Stuffed Pizza

Malt in Chicago Deep Dish Dough ??

"White" Crust When Using New Steel

Pizza Bible: CF at which temperature?

Dough for Sunday...

Didn't turn out too bad

Sclafani Crushed Tomatoes

Pizza Bible - Neapolitan Dough Procedure

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

Pepperoni storage

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


NY Style Help

Dough storage

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

Freezing Vacpack dough

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

Are these large bubbles normal ?

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

Storing flour WRT weevils

Dough is too elastic!

Help ! My dough stretches too easily??

Store still does not work!

Sources for Allied Metal pans

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

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

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

Hand Stretching and Tossing

Vantaggio aged whole milk mozzarella

Gangi Super Heavy Pizza Sauce

Tonight's Pie, Inspired by Pizzeria Mozza

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

Another pizza down

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

Cleaning stone in oven

Dough not rising

Dough problem

Master dough without starter

NO Diastatic Malt in SF!?

Just want to wish everyone happy holidays

Napoletana Dough is not Caramelizing

How many toppings are too many toppings?

How much semolina should I add to my 00 dough?

What causes dough to weaken?

Autolyse question...


Lowered the temperature to 700F on this latest pie

Tutto Calabria Chili Oil

Where to buy Mozzarella Curds

Yeast quantities with starters?

Sprouted Grain

Larger baking steels

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

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

Ischia culture

New oven

Neapolitan Broiler Method


Dough Trouble

Thoughts on sauce

Making a pizza similar to Joe's in New York

Pizza pizza on vacation.

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

Master Dough just sweats me crazy

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

NY sauce combinations

Tonight's Pies

5th batch issues

New York Margherita

What was on the pizza you made with Roberto?

Type of yeast to use

First batch of poolish

Latest attempt at Pizzeria Mozza Pizza

Pizza not stretching properly

Jersey Fresh crushed tomatoes....pretty impressed

Avoiding thin spots when stretching dough

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