Mike K.

Joined:   almost 4 years ago
Last Seen:   2 months ago
Number of Posts:   47
Number of Replies:   315

Another attempt at Sicilian

Swapping Caputo 00 for high gluten flour in dough recipe

Tonight's Pies

Pizza not stretching properly

how much yeast

Dough not rising

Guinness dough

Pizzeria Beddia -- Has anyone been?

Large home mixers: Ankarsrum? KitchenAid? Other?

Grande Mozzarella

NY sauce combinations

exploding dough

Fresh Calabrian Peppers

Best accounting software for multiple locations for Pizza restaurant

Avoiding thin spots when stretching dough

equipment to cut pizza

Napoletana Dough is not Caramelizing

16” dough ball weight

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

Crusty dough

Thoughts on sauce

New guy....

Cornmeal question

Pepperoni storage

Lowered the temperature to 700F on this latest pie

Indian pizzeria market

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

Where to get different sizes of Chicago Deep Dish pans

Pendleton Power

ITO Pizza Countertop Pizza oven (China)

Latest attempt at Pizzeria Mozza Pizza

Tonight's Pie, Inspired by Pizzeria Mozza

Dough is too elastic!

Stones or Steels

Kitchen Scales


Purchasing Pizza Flour

dough starter

dough--down to basics

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

Grandma Pie Style

Semolina in dough

Type of yeast to use


Tutto Calabria Hot Peppers

Security certificate issue w/the site

Making a pizza similar to Joe's in New York

Is it the Malt?

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

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

Dough quantity for 16x16 pan

Dough storage

Pizza sauce

NY Style Help

Freezing pizza dough

Dough is sticking to proofing boxes

Flour blends

Hand Stretching and Tossing

Weight for New York style dough balls

Sources for Allied Metal pans

Dough balls flattening out

Trouble finding Chicago pans

Sunday's pies...

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

what should I take into consideration while buying mozzarella?

NP dough W/starter too soft

Gary S

Couple of yesterday's pies...

Detroit Style pans getting scratched

Dough balling

Hand mixing, autolyse, and kneading

Restaurants mentioned in Pizza Bible

Flour problem


Tomatoes sauces recommendation

Slapping Dough

Quattro Stagioni pizza

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

Costco Kirkland Signature Mozzarella

New York Margherita

Trying to make a super thin flatbread

Neapolitan-style - Pizza Screen?

Where to get Tony's Diastatic Malt

Neapolitan Broiler Method

Bulk Cold Fermination

Walk in cooler

Another batch using AT flour

Ciao from Sicily!!

This is what you get when you follow instructions

flour for cold ferment

Diastatic Malt Alternative?

Tonight's pie

Pizza in Pala - Viareggio Italy

How to avoid water condensing inside the dough container?

Jersey Fresh crushed tomatoes....pretty impressed

Master Dough just sweats me crazy

Air pockets between dough and baking stone

Size of dough ball

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

Diastatic Malt United Kingdom

Sunday's pies...

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

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

Middle of pizza wet/floppy

Dough problem

First attempt at Sicilian

New test dough...

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

Dough Trouble

Temperature for master dough in brick oven

Storing flour WRT weevils


How much semolina should I add to my 00 dough?

Are these large bubbles normal ?

Detroit Style Pizza from Lunch

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

NO Diastatic Malt in SF!?

Trouble with Stand Mixer

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

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

Thin crust shaped dough thickness

Spinach Pizza Recipe

Vantaggio aged whole milk mozzarella

Extended Autolyse w/TG's flour

1st attempt master dough too, wet!

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Freezing Vacpack dough

soft crust

Deep Dish pizza pan

Yeast quantities with starters?

Uuni 2 Wood Fired Oven

where to find pizza tiles,or stones

Pizza newbie

Tony's Master dough

My dough is torn

The Pizza Bible Store is now live!

Bulk Fermenting large batches

caputo not spotty

wood used in pizza peel

What is the best all professional brand mozzarella cheese

New oven

Plastic, wood and metal dough containers

Grandma style pizzas and brewers yeast experiment

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

Pizza Bible on YouTube

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

Tiga Starter "Shelf Life" Question



Making Dough in advance

No fuss, straight-up same day dough

Grandma in NY

Too much liquid/fat from peppers & pepperoni

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

Help ! My dough stretches too easily??

Dough sticks to plastic wrap

Store still does not work!

Handling and stretching doughs from Pizza Bible

What's the best way to shred cheese?

Dry clumpy dough

Neapolitan Pie from Last Night

50lb Flour Bags in the Bay Area

How many toppings are too many toppings?

Added wheat gluten

Dough storage

Pizza pizza on vacation.

Semolina flour in pizza dough

Pizza Dough Tearing

"White" Crust When Using New Steel

Recent Trip to Blaze Pizza

Malt in Chicago Deep Dish Dough ??

Thin Crust Dough Recipe - Technique

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?

Gangi Super Heavy Pizza Sauce

Dough calculator app

How long can Master Dough last in the Fridge?

Pendleton is now Grain Craft...

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

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

Sprouted Grain

Electric Counter-top Pizza oven

Tutto Calabria Chili Oil

Baking pizza on natural gas barbecue

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

Still tweaking TG's formula for my oven

Pizza Bible: CF at which temperature?

Cleaning stone in oven

French LeSaffre ADY yeast at Trader Joe's

Sharpening pizza cutters

Sicilian Take 1

(low vs high?) Diastatic Malt Powder

Detroit Reborn

Autolyse question...

Didn't turn out too bad

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

Sclafani Crushed Tomatoes

Larger baking steels

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

First batch of poolish

Pizza Bible - Neapolitan Dough Procedure

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?

Testing two different doughs & sauces

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

Diaststic & Non-Diastatic Malt

Ischia culture

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


Flour difference

New Pizza Cookbook: A Passion for Pizza


First attempt at Sicilian

Where to buy Mozzarella Curds

What causes dough to weaken?

5th batch issues

Wet dough

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

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

New Caputo NY flour test. Grandma

First delivery yesterday

Tony's Artisan 00 flour dough leavened with milk kefir

Chicago-style Full Stuffed Pizza

Using Pizza Ovens for The Pizza Bible Recipes?

Using a portable outdoor oven - High Temp

Another pizza down

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