Mike K.

Joined:   over 4 years ago
Last Seen:   6 months ago
Number of Posts:   48
Number of Replies:   320

Latest attempt at Pizzeria Mozza Pizza

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

Fresh Calabrian Peppers

Dough is too elastic!

Is it the Malt?

Ciao from Sicily!!

Quattro Stagioni pizza

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

Pizza Bible - Neapolitan Dough Procedure

Trouble with Stand Mixer

Gangi Super Heavy Pizza Sauce

NP dough W/starter too soft

Swapping Caputo 00 for high gluten flour in dough recipe

Ischia culture

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

Detroit Style pans getting scratched

16” dough ball weight

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

My dough is torn

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

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

Spinach Pizza Recipe

Deep Dish pizza pan

caputo not spotty

5th batch issues

equipment to cut pizza

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

Middle of pizza wet/floppy

Flour difference

Stones or Steels

Cornmeal question

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

Pizza not stretching properly

Grandma Pie Style

Kitchen Scales

dough starter

Pizza pizza on vacation.


Grandma style pizzas and brewers yeast experiment

First attempt at Sicilian

Dough calculator app


Plastic, wood and metal dough containers

Where to buy Mozzarella Curds

Electric Counter-top Pizza oven

What's the best way to shred cheese?

Purchasing Pizza Flour

Dough quantity for 16x16 pan

Pizza Dough Temperature before opening?

Best accounting software for multiple locations for Pizza restaurant

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

Are these large bubbles normal ?

Chicago-style Full Stuffed Pizza

Avoiding thin spots when stretching dough

NY Style Help

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

Temperature for master dough in brick oven

Diastatic Malt United Kingdom

Tutto Calabria Hot Peppers

Pizza sauce

Couple of yesterday's pies...

Crusty dough

Air pockets between dough and baking stone

Freezing pizza dough

Handling and stretching doughs from Pizza Bible

Dough problem


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

Restaurants mentioned in Pizza Bible

Dough is sticking to proofing boxes

Thin crust shaped dough thickness

Got the Bible - Fermentation Q...

Flour problem

Walk in cooler

Sprouted Grain

Pendleton is now Grain Craft...

ITO Pizza Countertop Pizza oven (China)

How to avoid water condensing inside the dough container?

Flour blends

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

Sunday's pies...

Pizza in Pala - Viareggio Italy

Grandma Pizza fail...

Tonight's pie

NY sauce combinations

Another pizza down

Sources for Allied Metal pans

Diastatic Malt Alternative?

flour for cold ferment

Uuni 2 Wood Fired Oven

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

Slapping Dough

Trying to make a super thin flatbread

Storing flour WRT weevils

Pendleton Power

dough--down to basics

Security certificate issue w/the site

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

Weight for New York style dough balls

Dough balls flattening out

what should I take into consideration while buying mozzarella?

New guy....

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

No fuss, straight-up same day dough

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

How many toppings are too many toppings?

Where to get different sizes of Chicago Deep Dish pans

First attempt at Sicilian

Wet dough

Trouble finding Chicago pans

Tomatoes sauces recommendation

Another attempt at Sicilian


Pizza Bible: CF at which temperature?

soft crust

Master Dough just sweats me crazy

How much semolina should I add to my 00 dough?

Detroit Style Pizza from Lunch

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

Hand Stretching and Tossing

Dough balling

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


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

French LeSaffre ADY yeast at Trader Joe's

Bulk Fermenting large batches

how much yeast

Size of dough ball

Testing two different doughs & sauces

Autolyse question...

Still tweaking TG's formula for my oven

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

Sunday's pies...

Tiga Starter "Shelf Life" Question

Semolina flour in pizza dough

Where to get Tony's Diastatic Malt

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

Neapolitan-style - Pizza Screen?

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

Using Pizza Ovens for The Pizza Bible Recipes?

Didn't turn out too bad

Tonight's Pie, Inspired by Pizzeria Mozza

active yeast not activating

Pizzeria Beddia -- Has anyone been?

Dry clumpy dough

NO Diastatic Malt in SF!?

Thin Crust Dough Recipe - Technique

Making Dough in advance

What is the best all professional brand mozzarella cheese

Dough storage

New test dough...

Recent Trip to Blaze Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Added wheat gluten


Semolina in dough

Gary S

Type of yeast to use

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

Just want to wish everyone happy holidays

Cleaning stone in oven

New Pizza Cookbook: A Passion for Pizza

This is what you get when you follow instructions

Pizza Dough Tearing

Tonight's Pies

Indian pizzeria market

1st attempt master dough too, wet!

How long can Master Dough last in the Fridge?

What causes dough to weaken?

Store still does not work!

Pepperoni storage

Grandma in NY

Jersey Fresh crushed tomatoes....pretty impressed

Making a pizza similar to Joe's in New York

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

where to find pizza tiles,or stones


Guinness dough

The Pizza Bible Store is now live!

wood used in pizza peel

Another batch using AT flour

Lowered the temperature to 700F on this latest pie

exploding dough

Neapolitan Pie from Last Night

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

Yeast quantities with starters?

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

Hand mixing, autolyse, and kneading

50lb Flour Bags in the Bay Area

(low vs high?) Diastatic Malt Powder

First batch of poolish

Pizza newbie

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

Freezing Vacpack dough

Sharpening pizza cutters

Tutto Calabria Chili Oil

Dough storage

Costco Kirkland Signature Mozzarella

Sicilian Take 1

New York Margherita

Diaststic & Non-Diastatic Malt

Grande Mozzarella

Larger baking steels

Thoughts on sauce

Sclafani Crushed Tomatoes

Baking pizza on natural gas barbecue


First delivery yesterday

Help ! My dough stretches too easily??

Detroit Reborn

Tony's Master dough

Neapolitan Broiler Method

Malt in Chicago Deep Dish Dough ??

Too much liquid/fat from peppers & pepperoni

"White" Crust When Using New Steel

Tony's Artisan 00 flour dough leavened with milk kefir

Dough sticks to plastic wrap

Dough for Sunday...


Bulk Cold Fermination

What was on the pizza you made with Roberto?

Napoletana Dough is not Caramelizing

Dough Trouble

Using a portable outdoor oven - High Temp

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

Master dough without starter

New Caputo NY flour test. Grandma

Pizza Bible on YouTube

Dough not rising

Large home mixers: Ankarsrum? KitchenAid? Other?

Vantaggio aged whole milk mozzarella

New oven

Extended Autolyse w/TG's flour

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