Mike K.



Joined:   almost 3 years ago
Last Seen:   7 days ago
Number of Posts:   44
Number of Replies:   299


Another batch using AT flour

Quattro Stagioni pizza

Sunday's pies...

What is the best all professional brand mozzarella cheese

Spinach Pizza Recipe

Tony's Artisan 00 flour dough leavened with milk kefir

New test dough...

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

New Pizza Cookbook: A Passion for Pizza

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

Pizza sauce

Thin crust shaped dough thickness

Gary S

Trouble with Stand Mixer

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

equipment to cut pizza

Latest attempt at Pizzeria Mozza Pizza

Kitchen Scales

exploding dough

Middle of pizza wet/floppy

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

Restaurants mentioned in Pizza Bible

Weight for New York style dough balls

Stones or Steels

Sharpening pizza cutters

Pendleton Power

Trouble finding Chicago pans

Security certificate issue w/the site

First attempt at Sicilian

Pepperoni

dough starter

dough--down to basics

Semolina

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

wood used in pizza peel

Larger baking steels

Grandma Pie Style

Jersey Fresh crushed tomatoes....pretty impressed

The Pizza Bible Store is now live!

Dough storage

How long can Master Dough last in the Fridge?

Couple of yesterday's pies...

Detroit Style Pizza from Lunch

Guinness dough

Sicilian

Thin Crust Dough Recipe - Technique

Sunday's pies...

French LeSaffre ADY yeast at Trader Joe's

Added wheat gluten

Tomatoes sauces recommendation

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

Dough calculator app

Detroit Style pans getting scratched

soft crust

Dough

Dough is sticking to proofing boxes

Making a pizza similar to Joe's in New York

Dry clumpy dough

flour for cold ferment

Handling and stretching doughs from Pizza Bible

Pizza Dough Tearing

Type of yeast to use

Flour blends

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

Diastatic Malt United Kingdom

This is what you get when you follow instructions

Pizza Bible on YouTube

Extended Autolyse w/TG's flour

Neapolitan Pie from Last Night

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

Using Pizza Ovens for The Pizza Bible Recipes?

Cornmeal question

Bulk Fermenting large batches

What's the best way to shred cheese?

Got the Bible - Fermentation Q...

Neapolitan-style - Pizza Screen?

Grande Mozzarella

where to find pizza tiles,or stones

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

Pendleton is now Grain Craft...

Pizza newbie

caputo not spotty

Slapping Dough

Baking pizza on natural gas barbecue

Autolyse question...

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

Semolina flour in pizza dough

Tonight's pie

Malt in Chicago Deep Dish Dough ??

Pizza in Pala - Viareggio Italy

Indian pizzeria market

Freezing Vacpack dough

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Diastatic Malt Alternative?

Where to get different sizes of Chicago Deep Dish pans

No fuss, straight-up same day dough

Deep Dish pizza pan

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

??

Recent Trip to Blaze Pizza

Using a portable outdoor oven - High Temp

Wet dough

Walk in cooler

ITO Pizza Countertop Pizza oven (China)

Is it the Malt?

Didn't turn out too bad

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

Neapolitan Broiler Method

New Caputo NY flour test. Grandma

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

Dough Trouble

Dough not rising

Dough is too elastic!

Dough balls flattening out

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

NY sauce combinations

Grandma style pizzas and brewers yeast experiment

Are these large bubbles normal ?

Flour difference

Pizzeria Beddia -- Has anyone been?

First attempt at Sicilian

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

50lb Flour Bags in the Bay Area

Napoletana Dough is not Caramelizing

Tony's Master dough

Sicilian Take 1

First delivery yesterday

Flour problem

(low vs high?) Diastatic Malt Powder

Costco Kirkland Signature Mozzarella

Dough sticks to plastic wrap

How to avoid water condensing inside the dough container?

Crusty dough

1st attempt master dough too, wet!

New guy....

Best accounting software for multiple locations for Pizza restaurant

Dough storage

Plastic, wood and metal dough containers

Another attempt at Sicilian

Detroit Reborn

Ladles/Spoodles

Hand mixing, autolyse, and kneading

how much yeast

Lowered the temperature to 700F on this latest pie

Temperature for master dough in brick oven

My dough is torn

Large home mixers: Ankarsrum? KitchenAid? Other?

what should I take into consideration while buying mozzarella?

Hand Stretching and Tossing

Making Dough in advance

Pizza Bible: CF at which temperature?

Tutto Calabria Hot Peppers

Dough for Sunday...

Pepperoni storage

Sclafani Crushed Tomatoes

Pizza not stretching properly

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

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

How much semolina should I add to my 00 dough?

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

First batch of poolish

NY Style Help

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

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

Store still does not work!

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

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

Storing flour WRT weevils

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

Help ! My dough stretches too easily??

Semolina in dough

"White" Crust When Using New Steel

Dough problem

Sources for Allied Metal pans

Ciao from Sicily!!

Pizza Bible - Neapolitan Dough Procedure

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

NP dough W/starter too soft

Vantaggio aged whole milk mozzarella

Gangi Super Heavy Pizza Sauce

Tonight's Pie, Inspired by Pizzeria Mozza

What causes dough to weaken?

5th batch issues

Another pizza down

Cleaning stone in oven

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

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

Master dough without starter

Ischia culture

Master Dough just sweats me crazy

How many toppings are too many toppings?

Pizza pizza on vacation.

Testing two different doughs & sauces

Tutto Calabria Chili Oil

Where to buy Mozzarella Curds

Sprouted Grain

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

Grandma in NY

Too much liquid/fat from peppers & pepperoni

Flours

Thoughts on sauce

NO Diastatic Malt in SF!?

Fresh Calabrian Peppers

Tonight's Pies

New York Margherita

New oven

Uuni 2 Wood Fired Oven

Yeast quantities with starters?

Still tweaking TG's formula for my oven

Avoiding thin spots when stretching dough