Mike K.

Joined:   about 4 years ago
Last Seen:   15 days ago
Number of Posts:   48
Number of Replies:   318

Trouble with Stand Mixer

Cleaning stone in oven

Grandma in NY

First attempt at Sicilian

caputo not spotty

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

First delivery yesterday

Pizza Dough Tearing

Using a portable outdoor oven - High Temp

Pizza Bible: CF at which temperature?

Another attempt at Sicilian

My dough is torn

Plastic, wood and metal dough containers

"White" Crust When Using New Steel

How much semolina should I add to my 00 dough?

Yeast quantities with starters?

Are these large bubbles normal ?

Spinach Pizza Recipe

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

No fuss, straight-up same day dough

What causes dough to weaken?

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?

16” dough ball weight

Got the Bible - Fermentation Q...

The Pizza Bible Store is now live!

Grandma style pizzas and brewers yeast experiment

New oven

Flour difference

New guy....

Cornmeal question

Guinness dough

Lowered the temperature to 700F on this latest pie

Middle of pizza wet/floppy

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

Gary S

Another pizza down

Pizza pizza on vacation.

Stones or Steels

Kitchen Scales


Purchasing Pizza Flour

Jersey Fresh crushed tomatoes....pretty impressed

dough--down to basics

Grandma Pie Style

dough starter


Temperature for master dough in brick oven

Dough problem

Freezing Vacpack dough

Napoletana Dough is not Caramelizing

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

French LeSaffre ADY yeast at Trader Joe's

Avoiding thin spots when stretching dough

(low vs high?) Diastatic Malt Powder

New test dough...

Dough quantity for 16x16 pan

Tonight's Pie, Inspired by Pizzeria Mozza

Tutto Calabria Hot Peppers

Dough is sticking to proofing boxes

Pepperoni storage

New York Margherita

Pizza sauce

ITO Pizza Countertop Pizza oven (China)

Thin Crust Dough Recipe - Technique

Uuni 2 Wood Fired Oven

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

Pendleton is now Grain Craft...

Trouble finding Chicago pans

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

Still tweaking TG's formula for my oven

NP dough W/starter too soft

Freezing pizza dough

Is it the Malt?

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

Couple of yesterday's pies...

Crusty dough

Dough balling

Pendleton Power

Restaurants mentioned in Pizza Bible

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

Flour problem

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

what should I take into consideration while buying mozzarella?


Slapping Dough

Weight for New York style dough balls

Quattro Stagioni pizza

Trying to make a super thin flatbread

Bulk Cold Fermination

Too much liquid/fat from peppers & pepperoni

Indian pizzeria market

Walk in cooler

Making a pizza similar to Joe's in New York

Using Pizza Ovens for The Pizza Bible Recipes?

Flour blends

Diastatic Malt Alternative?

Sunday's pies...

Pizza in Pala - Viareggio Italy

Tonight's pie

flour for cold ferment

Hand Stretching and Tossing

Size of dough ball

Sources for Allied Metal pans

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

Dough storage

Security certificate issue w/the site

First attempt at Sicilian

Dough balls flattening out

Detroit Style pans getting scratched

Tomatoes sauces recommendation

Fresh Calabrian Peppers

NY Style Help

Air pockets between dough and baking stone

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

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

Sprouted Grain

Master Dough just sweats me crazy

Pizza Dough Temperature before opening?

Detroit Style Pizza from Lunch

Where to get Tony's Diastatic Malt

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

how much yeast

Pizza not stretching properly

Neapolitan-style - Pizza Screen?

Pizzeria Beddia -- Has anyone been?

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

Sunday's pies...

Thin crust shaped dough thickness

Where to get different sizes of Chicago Deep Dish pans

Autolyse question...

soft crust

Chicago-style Full Stuffed Pizza

Semolina in dough


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

Bulk Fermenting large batches

Type of yeast to use

Dough is too elastic!

Ciao from Sicily!!

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

Tiga Starter "Shelf Life" Question

active yeast not activating


Making Dough in advance


What is the best all professional brand mozzarella cheese

NO Diastatic Malt in SF!?

Hand mixing, autolyse, and kneading

Store still does not work!

What's the best way to shred cheese?

Dry clumpy dough

Deep Dish pizza pan

This is what you get when you follow instructions

Dough Trouble

Neapolitan Pie from Last Night

Dough sticks to plastic wrap

Vantaggio aged whole milk mozzarella

Costco Kirkland Signature Mozzarella

Semolina flour in pizza dough

Added wheat gluten

Dough storage

Extended Autolyse w/TG's flour

Handling and stretching doughs from Pizza Bible

Recent Trip to Blaze Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

New Caputo NY flour test. Grandma

Tonight's Pies

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

Storing flour WRT weevils

5th batch issues

New Pizza Cookbook: A Passion for Pizza

NY sauce combinations

Just want to wish everyone happy holidays

Dough calculator app

1st attempt master dough too, wet!

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

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

How long can Master Dough last in the Fridge?

Thoughts on sauce

Large home mixers: Ankarsrum? KitchenAid? Other?

Electric Counter-top Pizza oven

Tutto Calabria Chili Oil

Dough for Sunday...

where to find pizza tiles,or stones

Swapping Caputo 00 for high gluten flour in dough recipe

Baking pizza on natural gas barbecue

Grande Mozzarella

Sicilian Take 1

50lb Flour Bags in the Bay Area

exploding dough

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

Larger baking steels

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

Malt in Chicago Deep Dish Dough ??

First batch of poolish

Detroit Reborn

Pizza newbie

What was on the pizza you made with Roberto?

Sharpening pizza cutters

Testing two different doughs & sauces

Sclafani Crushed Tomatoes

Diaststic & Non-Diastatic Malt

Didn't turn out too bad

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


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

Where to buy Mozzarella Curds

Pizza Bible on YouTube

Wet dough

Help ! My dough stretches too easily??

Gangi Super Heavy Pizza Sauce

Another batch using AT flour

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)?

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

Tony's Master dough

wood used in pizza peel

Tony's Artisan 00 flour dough leavened with milk kefir

Master dough without starter

Best accounting software for multiple locations for Pizza restaurant

Diastatic Malt United Kingdom


Latest attempt at Pizzeria Mozza Pizza

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

Ischia culture

How many toppings are too many toppings?

Neapolitan Broiler Method

Pizza Bible - Neapolitan Dough Procedure

Dough not rising