Mike K.



Joined:   over 4 years ago
Last Seen:   about 2 months ago
Number of Posts:   48
Number of Replies:   320


Trouble with Stand Mixer

First attempt at Sicilian

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

Sprouted Grain

Avoiding thin spots when stretching dough

Is it the Malt?

Pizza Bible: CF at which temperature?

Dough storage

caputo not spotty

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

Plastic, wood and metal dough containers

Too much liquid/fat from peppers & pepperoni

Where to get different sizes of Chicago Deep Dish pans

Spinach Pizza Recipe

My dough is torn

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

equipment to cut pizza

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

Swapping Caputo 00 for high gluten flour in dough recipe

First attempt at Sicilian

The Pizza Bible Store is now live!

wood used in pizza peel

Flour difference

16” dough ball weight

Another attempt at Sicilian

Semolina flour in pizza dough

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

Temperature for master dough in brick oven

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

Middle of pizza wet/floppy

Cleaning stone in oven

Stones or Steels

Tonight's Pie, Inspired by Pizzeria Mozza

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

Cornmeal question

Pizza Bible - Neapolitan Dough Procedure

Hand mixing, autolyse, and kneading

Grandma Pie Style

Kitchen Scales

Pizza Dough Tearing

Semolina

Grandma Pizza fail...

dough starter

NY Style Help

Got the Bible - Fermentation Q...

No fuss, straight-up same day dough

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

Dough problem

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

Pepperoni

French LeSaffre ADY yeast at Trader Joe's

Purchasing Pizza Flour

Using Pizza Ovens for The Pizza Bible Recipes?

Electric Counter-top Pizza oven

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

Dough quantity for 16x16 pan

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

Tutto Calabria Hot Peppers

Chicago-style Full Stuffed Pizza

ITO Pizza Countertop Pizza oven (China)

active yeast not activating

Air pockets between dough and baking stone

Uuni 2 Wood Fired Oven

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

Pendleton is now Grain Craft...

Pepperoni storage

Freezing Vacpack dough

Trouble finding Chicago pans

Detroit Reborn

Large home mixers: Ankarsrum? KitchenAid? Other?

Diastatic Malt United Kingdom

Dough is sticking to proofing boxes

Indian pizzeria market

Latest attempt at Pizzeria Mozza Pizza

Pizza sauce

Couple of yesterday's pies...

Crusty dough

Gary S

Dough balling

Freezing pizza dough

Pendleton Power

Flour problem

Dough

New guy....

Slapping Dough

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

Restaurants mentioned in Pizza Bible

Lowered the temperature to 700F on this latest pie

Quattro Stagioni pizza

Walk in cooler

How much semolina should I add to my 00 dough?

Flour blends

Trying to make a super thin flatbread

Sunday's pies...

Pizza in Pala - Viareggio Italy

Tonight's pie

flour for cold ferment

First delivery yesterday

Another pizza down

New oven

Size of dough ball

Sources for Allied Metal pans

Diastatic Malt Alternative?

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

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

Weight for New York style dough balls

dough--down to basics

Security certificate issue w/the site

Detroit Style pans getting scratched

Dough balls flattening out

what should I take into consideration while buying mozzarella?

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

Costco Kirkland Signature Mozzarella

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

Neapolitan-style - Pizza Screen?

Detroit Style Pizza from Lunch

Bulk Cold Fermination

how much yeast

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

Introduction

Tomatoes sauces recommendation

Hand Stretching and Tossing

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

Vantaggio aged whole milk mozzarella

Thin crust shaped dough thickness

Pizzeria Beddia -- Has anyone been?

Guinness dough

Pizza Dough Temperature before opening?

Pizza pizza on vacation.

Neapolitan Broiler Method

Where to get Tony's Diastatic Malt

soft crust

NO Diastatic Malt in SF!?

New York Margherita

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

??

Extended Autolyse w/TG's flour

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

Bulk Fermenting large batches

Type of yeast to use

Sunday's pies...

Tiga Starter "Shelf Life" Question

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

Master Dough just sweats me crazy

Making Dough in advance

Flours

Grandma in NY

"White" Crust When Using New Steel

New test dough...

Handling and stretching doughs from Pizza Bible

Semolina in dough

Dry clumpy dough

Deep Dish pizza pan

This is what you get when you follow instructions

New Pizza Cookbook: A Passion for Pizza

Jersey Fresh crushed tomatoes....pretty impressed

Dough sticks to plastic wrap

Napoletana Dough is not Caramelizing

Thin Crust Dough Recipe - Technique

Added wheat gluten

Still tweaking TG's formula for my oven

Didn't turn out too bad

What is the best all professional brand mozzarella cheese

Dough storage

Recent Trip to Blaze Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

What's the best way to shred cheese?

Fresh Calabrian Peppers

Pizza not stretching properly

Just want to wish everyone happy holidays

Tonight's Pies

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

Dough Trouble

Making a pizza similar to Joe's in New York

1st attempt master dough too, wet!

How long can Master Dough last in the Fridge?

Yeast quantities with starters?

Dough calculator app

Store still does not work!

Neapolitan Pie from Last Night

Are these large bubbles normal ?

Thoughts on sauce

NY sauce combinations

where to find pizza tiles,or stones

Ladles/Spoodles

Baking pizza on natural gas barbecue

Grande Mozzarella

Sicilian Take 1

50lb Flour Bags in the Bay Area

(low vs high?) Diastatic Malt Powder

exploding dough

Storing flour WRT weevils

Dough is too elastic!

Grandma style pizzas and brewers yeast experiment

Larger baking steels

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

Malt in Chicago Deep Dish Dough ??

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

First batch of poolish

Dough for Sunday...

Pizza newbie

What was on the pizza you made with Roberto?

Sharpening pizza cutters

Testing two different doughs & sauces

Tutto Calabria Chili Oil

What causes dough to weaken?

Sclafani Crushed Tomatoes

Diaststic & Non-Diastatic Malt

Yeast

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

Using a portable outdoor oven - High Temp

Where to buy Mozzarella Curds

Pizza Bible on YouTube

Wet dough

Help ! My dough stretches too easily??

Gangi Super Heavy Pizza Sauce

How to avoid water condensing inside the dough container?

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

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

Tony's Master dough

NP dough W/starter too soft

Tony's Artisan 00 flour dough leavened with milk kefir

Master dough without starter

Best accounting software for multiple locations for Pizza restaurant

Autolyse question...

Ciao from Sicily!!

Another batch using AT flour

Sicilian

Ischia culture

How many toppings are too many toppings?

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

5th batch issues

Dough not rising

New Caputo NY flour test. Grandma