Mike K.

Joined:   over 3 years ago
Last Seen:   3 months ago
Number of Posts:   47
Number of Replies:   311

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

exploding dough

Yeast quantities with starters?

Guinness dough

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

Best accounting software for multiple locations for Pizza restaurant

Thoughts on sauce

How many toppings are too many toppings?

New oven

equipment to cut pizza

ITO Pizza Countertop Pizza oven (China)

Making a pizza similar to Joe's in New York

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

Crusty dough

New guy....

Cornmeal question

Autolyse question...

Is it the Malt?

Pizza Bible - Neapolitan Dough Procedure

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

Stones or Steels

Pendleton Power

Extended Autolyse w/TG's flour

Security certificate issue w/the site

5th batch issues

Kitchen Scales

New test dough...


Purchasing Pizza Flour

dough starter

What is the best all professional brand mozzarella cheese

First delivery yesterday

dough--down to basics


Trouble finding Chicago pans

Grandma Pie Style

Didn't turn out too bad

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

Neapolitan Broiler Method

Thin crust shaped dough thickness

Tutto Calabria Hot Peppers

NY sauce combinations

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

Dough balls flattening out

The Pizza Bible Store is now live!

Help ! My dough stretches too easily??

"White" Crust When Using New Steel

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

Dough balling

Dough quantity for 16x16 pan

Restaurants mentioned in Pizza Bible

Sources for Allied Metal pans

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

Sunday's pies...

Pizza sauce

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

NO Diastatic Malt in SF!?

Are these large bubbles normal ?

Freezing pizza dough

Grandma in NY

Dough is sticking to proofing boxes

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

Still tweaking TG's formula for my oven

Middle of pizza wet/floppy

Thin Crust Dough Recipe - Technique

Flour blends

Weight for New York style dough balls

Couple of yesterday's pies...

Semolina in dough

Sunday's pies...

Too much liquid/fat from peppers & pepperoni

How to avoid water condensing inside the dough container?

Detroit Style pans getting scratched

Quattro Stagioni pizza

Latest attempt at Pizzeria Mozza Pizza

New Caputo NY flour test. Grandma

Temperature for master dough in brick oven

Uuni 2 Wood Fired Oven

Pizza Bible: CF at which temperature?

Flour problem


Tomatoes sauces recommendation

Slapping Dough

No fuss, straight-up same day dough

wood used in pizza peel

Diastatic Malt United Kingdom

Freezing Vacpack dough

Trying to make a super thin flatbread

Tonight's pie

Where to get Tony's Diastatic Malt

Walk in cooler

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

Deep Dish pizza pan


Recent Trip to Blaze Pizza

Pendleton is now Grain Craft...

Added wheat gluten

Size of dough ball

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

New Pizza Cookbook: A Passion for Pizza

Large home mixers: Ankarsrum? KitchenAid? Other?

soft crust

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

Trouble with Stand Mixer

caputo not spotty

First attempt at Sicilian

Gary S

French LeSaffre ADY yeast at Trader Joe's

My dough is torn

Detroit Style Pizza from Lunch

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

where to find pizza tiles,or stones

Spinach Pizza Recipe

Using a portable outdoor oven - High Temp

Semolina flour in pizza dough

how much yeast

Handling and stretching doughs from Pizza Bible

1st attempt master dough too, wet!

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Ciao from Sicily!!

Plastic, wood and metal dough containers

Dough sticks to plastic wrap

Pizza Dough Tearing

Gangi Super Heavy Pizza Sauce

Tonight's Pie, Inspired by Pizzeria Mozza

Fresh Calabrian Peppers

Pizza newbie

Tony's Master dough

Chicago-style Full Stuffed Pizza

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

Bulk Fermenting large batches

Testing two different doughs & sauces

Using Pizza Ovens for The Pizza Bible Recipes?

Tony's Artisan 00 flour dough leavened with milk kefir

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

First attempt at Sicilian

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

Dough storage

What causes dough to weaken?

Making Dough in advance

Pizza Bible on YouTube

Dough storage

Tiga Starter "Shelf Life" Question

Neapolitan Pie from Last Night


NP dough W/starter too soft


Swapping Caputo 00 for high gluten flour in dough recipe

Indian pizzeria market

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

Dough Trouble

Dough calculator app

50lb Flour Bags in the Bay Area

Grande Mozzarella

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

Pepperoni storage

Napoletana Dough is not Caramelizing

Store still does not work!

What's the best way to shred cheese?

Dry clumpy dough

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

Another batch using AT flour

Jersey Fresh crushed tomatoes....pretty impressed

NY Style Help

Pizza pizza on vacation.

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

Pizzeria Beddia -- Has anyone been?

Dough for Sunday...

Master dough without starter

Just want to wish everyone happy holidays

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

Baking pizza on natural gas barbecue

Sicilian Take 1

Another pizza down

Lowered the temperature to 700F on this latest pie

Wet dough

How long can Master Dough last in the Fridge?

Sprouted Grain

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

Larger baking steels

Hand mixing, autolyse, and kneading

Where to get different sizes of Chicago Deep Dish pans

Another attempt at Sicilian

Dough problem

Storing flour WRT weevils

Detroit Reborn

Vantaggio aged whole milk mozzarella

Electric Counter-top Pizza oven

Tutto Calabria Chili Oil

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

Grandma style pizzas and brewers yeast experiment

what should I take into consideration while buying mozzarella?

Cleaning stone in oven

Sharpening pizza cutters

(low vs high?) Diastatic Malt Powder

Sclafani Crushed Tomatoes

Tonight's Pies

Master Dough just sweats me crazy


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

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

Hand Stretching and Tossing

First batch of poolish

Malt in Chicago Deep Dish Dough ??

Dough is too elastic!

Got the Bible - Fermentation Q...

What was on the pizza you made with Roberto?

Pizza not stretching properly

Dough not rising

Avoiding thin spots when stretching dough

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

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

Diaststic & Non-Diastatic Malt

Type of yeast to use

Ischia culture

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

Neapolitan-style - Pizza Screen?

New York Margherita

Costco Kirkland Signature Mozzarella

Where to buy Mozzarella Curds

Flour difference

Air pockets between dough and baking stone