Mike K.

Joined:   over 3 years ago
Last Seen:   about 2 months ago
Number of Posts:   47
Number of Replies:   314

Master Dough just sweats me crazy

Another attempt at Sicilian

Grandma style pizzas and brewers yeast experiment

Dough not rising

Guinness dough

Didn't turn out too bad

Avoiding thin spots when stretching dough

Malt in Chicago Deep Dish Dough ??

Best accounting software for multiple locations for Pizza restaurant

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

exploding dough

equipment to cut pizza

Tonight's Pies

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

ITO Pizza Countertop Pizza oven (China)

Crusty dough

Thoughts on sauce

New guy....

Cornmeal question

Costco Kirkland Signature Mozzarella

Indian pizzeria market

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

Grandma in NY

Pendleton Power

Security certificate issue w/the site

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

Still tweaking TG's formula for my oven

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

Stones or Steels

Kitchen Scales


Purchasing Pizza Flour

dough starter

How to avoid water condensing inside the dough container?

dough--down to basics

Hand mixing, autolyse, and kneading

Air pockets between dough and baking stone

Trouble finding Chicago pans

Grandma Pie Style

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


Tutto Calabria Hot Peppers

NP dough W/starter too soft

Making a pizza similar to Joe's in New York

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

Dough storage

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

Dough balling

Dough quantity for 16x16 pan

Vantaggio aged whole milk mozzarella

Restaurants mentioned in Pizza Bible

New York Margherita

Sunday's pies...

Pizza sauce

NY Style Help

Freezing pizza dough

Dough is sticking to proofing boxes

NO Diastatic Malt in SF!?

Hand Stretching and Tossing

Flour blends

Weight for New York style dough balls

Sources for Allied Metal pans

Dough balls flattening out

Couple of yesterday's pies...

Sunday's pies...

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

Is it the Malt?

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

Pizza pizza on vacation.

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

The Pizza Bible Store is now live!

Uuni 2 Wood Fired Oven

Detroit Style pans getting scratched

Temperature for master dough in brick oven

Gary S

Flour problem


Tomatoes sauces recommendation

Slapping Dough

Quattro Stagioni pizza

Dough problem

Dough Trouble

Trying to make a super thin flatbread

Bulk Cold Fermination

Tonight's pie

Where to get Tony's Diastatic Malt

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

Walk in cooler

Another batch using AT flour

How much semolina should I add to my 00 dough?

This is what you get when you follow instructions

flour for cold ferment

Diastatic Malt Alternative?

Pizza in Pala - Viareggio Italy

New test dough...

Semolina flour in pizza dough

Size of dough ball


Diastatic Malt United Kingdom

What is the best all professional brand mozzarella cheese

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

First attempt at Sicilian

New oven

Storing flour WRT weevils

My dough is torn

Detroit Style Pizza from Lunch

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

Trouble with Stand Mixer

where to find pizza tiles,or stones

Where to get different sizes of Chicago Deep Dish pans

Spinach Pizza Recipe

First attempt at Sicilian

Ciao from Sicily!!

Deep Dish pizza pan

how much yeast

1st attempt master dough too, wet!

Chicago-style Full Stuffed Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Help ! My dough stretches too easily??

soft crust

Plastic, wood and metal dough containers

Tonight's Pie, Inspired by Pizzeria Mozza

Pizza newbie

Tony's Master dough

Thin Crust Dough Recipe - Technique

Bulk Fermenting large batches

caputo not spotty

wood used in pizza peel

Tony's Artisan 00 flour dough leavened with milk kefir

Jersey Fresh crushed tomatoes....pretty impressed

Napoletana Dough is not Caramelizing

Making Dough in advance

Type of yeast to use

Pizza Bible on YouTube

Tiga Starter "Shelf Life" Question

Using a portable outdoor oven - High Temp


Fresh Calabrian Peppers

Neapolitan Pie from Last Night


Swapping Caputo 00 for high gluten flour in dough recipe

Dough sticks to plastic wrap

Pizza Dough Tearing

Dough calculator app

50lb Flour Bags in the Bay Area

Middle of pizza wet/floppy

Pepperoni storage

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

Store still does not work!

What's the best way to shred cheese?

Dry clumpy dough

Pizza Bible - Neapolitan Dough Procedure

How many toppings are too many toppings?

Too much liquid/fat from peppers & pepperoni

Added wheat gluten

Dough storage

What causes dough to weaken?

Grande Mozzarella

Neapolitan-style - Pizza Screen?

Recent Trip to Blaze Pizza

Yeast quantities with starters?

Neapolitan Broiler Method

Pizzeria Beddia -- Has anyone been?

Dough for Sunday...

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

Master dough without starter

Just want to wish everyone happy holidays

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

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

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

Gangi Super Heavy Pizza Sauce

Are these large bubbles normal ?

Lowered the temperature to 700F on this latest pie

Freezing Vacpack dough

"White" Crust When Using New Steel

How long can Master Dough last in the Fridge?

Sprouted Grain

Pendleton is now Grain Craft...

Larger baking steels

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

Thin crust shaped dough thickness

Another pizza down

Detroit Reborn

Semolina in dough

Electric Counter-top Pizza oven

Tutto Calabria Chili Oil

Baking pizza on natural gas barbecue

what should I take into consideration while buying mozzarella?

Pizza Bible: CF at which temperature?

Cleaning stone in oven

16” dough ball weight

French LeSaffre ADY yeast at Trader Joe's

Sharpening pizza cutters

Sicilian Take 1

(low vs high?) Diastatic Malt Powder

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

Sclafani Crushed Tomatoes

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

Autolyse question...

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

Extended Autolyse w/TG's flour

Large home mixers: Ankarsrum? KitchenAid? Other?

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

First batch of poolish

No fuss, straight-up same day dough

Dough is too elastic!

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?

Latest attempt at Pizzeria Mozza Pizza

Testing two different doughs & sauces

Pizza not stretching properly

New Pizza Cookbook: A Passion for Pizza

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

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

Diaststic & Non-Diastatic Malt

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

Ischia culture

First delivery yesterday


Flour difference


Using Pizza Ovens for The Pizza Bible Recipes?

Where to buy Mozzarella Curds

5th batch issues

Wet dough

NY sauce combinations

Handling and stretching doughs from Pizza Bible

New Caputo NY flour test. Grandma