Mike K.



Joined:   over 3 years ago
Last Seen:   about 1 month ago
Number of Posts:   47
Number of Replies:   310


Sources for Allied Metal pans

Using Pizza Ovens for The Pizza Bible Recipes?

Cornmeal question

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

Best accounting software for multiple locations for Pizza restaurant

Are these large bubbles normal ?

What is the best all professional brand mozzarella cheese

How to avoid water condensing inside the dough container?

Crusty dough

how much yeast

New guy....

Temperature for master dough in brick oven

Help ! My dough stretches too easily??

equipment to cut pizza

Chicago-style Full Stuffed Pizza

Spinach Pizza Recipe

Restaurants mentioned in Pizza Bible

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

Stones or Steels

exploding dough

Pendleton Power

Kitchen Scales

Security certificate issue w/the site

Dough Trouble

Pepperoni

Pizza Dough Tearing

Purchasing Pizza Flour

dough starter

dough--down to basics

Semolina

Trouble finding Chicago pans

Grandma Pie Style

Semolina flour in pizza dough

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

Tutto Calabria Hot Peppers

How long can Master Dough last in the Fridge?

Pizza sauce

My dough is torn

Sprouted Grain

French LeSaffre ADY yeast at Trader Joe's

wood used in pizza peel

Sunday's pies...

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

Trying to make a super thin flatbread

Middle of pizza wet/floppy

Still tweaking TG's formula for my oven

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

Dough balling

Dough quantity for 16x16 pan

Weight for New York style dough balls

Type of yeast to use

Quattro Stagioni pizza

Thin Crust Dough Recipe - Technique

Dough calculator app

Detroit Style Pizza from Lunch

Sunday's pies...

Freezing pizza dough

Dough

Ciao from Sicily!!

Thin crust shaped dough thickness

Dough is sticking to proofing boxes

Dry clumpy dough

Latest attempt at Pizzeria Mozza Pizza

Using a portable outdoor oven - High Temp

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

Tony's Artisan 00 flour dough leavened with milk kefir

Flour blends

Added wheat gluten

Tomatoes sauces recommendation

Couple of yesterday's pies...

flour for cold ferment

Detroit Style pans getting scratched

No fuss, straight-up same day dough

Dough storage

New oven

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

Got the Bible - Fermentation Q...

First attempt at Sicilian

Grande Mozzarella

The Pizza Bible Store is now live!

Neapolitan Pie from Last Night

Pendleton is now Grain Craft...

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

Slapping Dough

Autolyse question...

Uuni 2 Wood Fired Oven

where to find pizza tiles,or stones

Tonight's pie

Tonight's Pie, Inspired by Pizzeria Mozza

Where to get Tony's Diastatic Malt

Indian pizzeria market

Size of dough ball

Pizza Bible - Neapolitan Dough Procedure

This is what you get when you follow instructions

Diastatic Malt Alternative?

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

Pizza in Pala - Viareggio Italy

Fresh Calabrian Peppers

caputo not spotty

Deep Dish pizza pan

??

Recent Trip to Blaze Pizza

Grandma in NY

Walk in cooler

5th batch issues

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

soft crust

Testing two different doughs & sauces

Trouble with Stand Mixer

Diastatic Malt United Kingdom

Dough balls flattening out

Pizza pizza on vacation.

Grandma style pizzas and brewers yeast experiment

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

Guinness dough

Freezing Vacpack dough

New Pizza Cookbook: A Passion for Pizza

Tony's Master dough

Flour problem

50lb Flour Bags in the Bay Area

Large home mixers: Ankarsrum? KitchenAid? Other?

Vantaggio aged whole milk mozzarella

1st attempt master dough too, wet!

Bulk Fermenting large batches

Neapolitan Broiler Method

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Dough sticks to plastic wrap

Yeast quantities with starters?

Gangi Super Heavy Pizza Sauce

Plastic, wood and metal dough containers

Too much liquid/fat from peppers & pepperoni

"White" Crust When Using New Steel

Pizza newbie

What causes dough to weaken?

Gary S

Electric Counter-top Pizza oven

Sicilian Take 1

Pepperoni storage

Flour difference

what should I take into consideration while buying mozzarella?

Swapping Caputo 00 for high gluten flour in dough recipe

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

New Caputo NY flour test. Grandma

Tiga Starter "Shelf Life" Question

NP dough W/starter too soft

Making Dough in advance

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

ITO Pizza Countertop Pizza oven (China)

Extended Autolyse w/TG's flour

Pizzeria Beddia -- Has anyone been?

Pizza Bible on YouTube

Dough for Sunday...

Sclafani Crushed Tomatoes

Ladles/Spoodles

NY Style Help

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

Didn't turn out too bad

Air pockets between dough and baking stone

Another attempt at Sicilian

Baking pizza on natural gas barbecue

Is it the Malt?

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

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

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

Store still does not work!

What's the best way to shred cheese?

Costco Kirkland Signature Mozzarella

Another batch using AT flour

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

Hand Stretching and Tossing

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

Where to get different sizes of Chicago Deep Dish pans

First delivery yesterday

Handling and stretching doughs from Pizza Bible

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

Dough storage

Cleaning stone in oven

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

Sharpening pizza cutters

Master dough without starter

Just want to wish everyone happy holidays

Napoletana Dough is not Caramelizing

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

Pizza Bible: CF at which temperature?

How much semolina should I add to my 00 dough?

Another pizza down

Lowered the temperature to 700F on this latest pie

Wet dough

Tutto Calabria Chili Oil

Where to buy Mozzarella Curds

Dough problem

Larger baking steels

New test dough...

Sicilian

How many toppings are too many toppings?

Storing flour WRT weevils

(low vs high?) Diastatic Malt Powder

Detroit Reborn

Flours

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

Hand mixing, autolyse, and kneading

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

Making a pizza similar to Joe's in New York

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

Thoughts on sauce

Dough is too elastic!

Master Dough just sweats me crazy

Malt in Chicago Deep Dish Dough ??

First attempt at Sicilian

Tonight's Pies

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

New York Margherita

Neapolitan-style - Pizza Screen?

What was on the pizza you made with Roberto?

Ischia culture

First batch of poolish

Dough not rising

NO Diastatic Malt in SF!?

Pizza not stretching properly

Jersey Fresh crushed tomatoes....pretty impressed

Avoiding thin spots when stretching dough

Diaststic & Non-Diastatic Malt

Semolina in dough

NY sauce combinations

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