Mike K.

Joined:   almost 5 years ago
Last Seen:   8 months ago
Number of Posts:   48
Number of Replies:   320

Bulk Fermenting large batches

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

Hand Stretching and Tossing

Is it the Malt?

Air pockets between dough and baking stone

Dough sticks to plastic wrap

Large home mixers: Ankarsrum? KitchenAid? Other?

ITO Pizza Countertop Pizza oven (China)

Trouble with Stand Mixer

Swapping Caputo 00 for high gluten flour in dough recipe

Dough is too elastic!

Larger baking steels


Ischia culture

16” dough ball weight

Flour difference

Spinach Pizza Recipe

Deep Dish pizza pan

caputo not spotty

Quattro Stagioni pizza

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

Middle of pizza wet/floppy

Jersey Fresh crushed tomatoes....pretty impressed

New York Margherita

Pizza Dough Tearing

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

Pizza not stretching properly

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

Grandma Pie Style

dough starter

First attempt at Sicilian

Autolyse question...

Kitchen Scales


First attempt at Sicilian

Yeast quantities with starters?

Electric Counter-top Pizza oven

Detroit Style pans getting scratched

What's the best way to shred cheese?

Cornmeal question

Dough calculator app

Freezing Vacpack dough

Purchasing Pizza Flour

Dough quantity for 16x16 pan

Pizza Dough Temperature before opening?

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

Hand mixing, autolyse, and kneading

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

(low vs high?) Diastatic Malt Powder

New Caputo NY flour test. Grandma

Semolina in dough

Fresh Calabrian Peppers

Tutto Calabria Hot Peppers

5th batch issues

NP dough W/starter too soft

Couple of yesterday's pies...

Crusty dough

Freezing pizza dough

Stones or Steels

Where to buy Mozzarella Curds

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

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

NY Style Help

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



Restaurants mentioned in Pizza Bible

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

Dough problem

My dough is torn

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

Another batch using AT flour

Flour problem

Walk in cooler

Chicago-style Full Stuffed Pizza

Flour blends

NO Diastatic Malt in SF!?

Grandma Pizza fail...

Sunday's pies...

Pizza in Pala - Viareggio Italy

Pendleton is now Grain Craft...

Tonight's pie

Got the Bible - Fermentation Q...

Diastatic Malt Alternative?

Neapolitan-style - Pizza Screen?

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

Trying to make a super thin flatbread

Dough storage

Pendleton Power

Pizza sauce

Security certificate issue w/the site

dough--down to basics

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

Dough balls flattening out

what should I take into consideration while buying mozzarella?

New guy....

Using a portable outdoor oven - High Temp

equipment to cut pizza

Gangi Super Heavy Pizza Sauce

Plastic, wood and metal dough containers

Where to get different sizes of Chicago Deep Dish pans

First delivery yesterday

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

Pizza Bible - Neapolitan Dough Procedure

Trouble finding Chicago pans

Sprouted Grain

Slapping Dough

Wet dough

soft crust

Master Dough just sweats me crazy

How much semolina should I add to my 00 dough?

Detroit Style Pizza from Lunch

Still tweaking TG's formula for my oven

Dough is sticking to proofing boxes

Are these large bubbles normal ?

Temperature for master dough in brick oven

Best accounting software for multiple locations for Pizza restaurant

Dough balling

Weight for New York style dough balls


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

Latest attempt at Pizzeria Mozza Pizza

French LeSaffre ADY yeast at Trader Joe's

how much yeast

Size of dough ball

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

Extended Autolyse w/TG's flour

Storing flour WRT weevils

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

New Pizza Cookbook: A Passion for Pizza

Sunday's pies...

Tiga Starter "Shelf Life" Question

Sclafani Crushed Tomatoes

"White" Crust When Using New Steel

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

Sources for Allied Metal pans

Pizza Bible: CF at which temperature?

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

New test dough...

Gary S

Uuni 2 Wood Fired Oven

Grandma in NY

Dough Trouble

flour for cold ferment

Tonight's Pie, Inspired by Pizzeria Mozza

Pizzeria Beddia -- Has anyone been?

Dry clumpy dough

Handling and stretching doughs from Pizza Bible

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

Semolina flour in pizza dough

Napoletana Dough is not Caramelizing

Dough storage

Recent Trip to Blaze Pizza

Added wheat gluten

Where to get Tony's Diastatic Malt


How to avoid water condensing inside the dough container?

wood used in pizza peel

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Avoiding thin spots when stretching dough

Just want to wish everyone happy holidays

Another attempt at Sicilian

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

Cleaning stone in oven

This is what you get when you follow instructions

Too much liquid/fat from peppers & pepperoni

Tonight's Pies

Making Dough in advance

Didn't turn out too bad

Grandma style pizzas and brewers yeast experiment

How long can Master Dough last in the Fridge?

1st attempt master dough too, wet!

New oven

Indian pizzeria market

Thin crust shaped dough thickness

Tony's Artisan 00 flour dough leavened with milk kefir

Store still does not work!

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

Pepperoni storage

Another pizza down

Testing two different doughs & sauces

where to find pizza tiles,or stones


active yeast not activating

What is the best all professional brand mozzarella cheese

The Pizza Bible Store is now live!

exploding dough

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

Neapolitan Pie from Last Night

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

Diastatic Malt United Kingdom

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

50lb Flour Bags in the Bay Area

Thin Crust Dough Recipe - Technique

Pizza newbie

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

Sharpening pizza cutters

Using Pizza Ovens for The Pizza Bible Recipes?

Tutto Calabria Chili Oil

Costco Kirkland Signature Mozzarella

Sicilian Take 1

Making a pizza similar to Joe's in New York

Diaststic & Non-Diastatic Malt

Grande Mozzarella

Lowered the temperature to 700F on this latest pie

Baking pizza on natural gas barbecue

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

Type of yeast to use


First batch of poolish

Help ! My dough stretches too easily??

No fuss, straight-up same day dough

Detroit Reborn

Tony's Master dough

Thoughts on sauce

Guinness dough

Malt in Chicago Deep Dish Dough ??

Tomatoes sauces recommendation

Dough for Sunday...

How many toppings are too many toppings?


Bulk Cold Fermination

What was on the pizza you made with Roberto?

What causes dough to weaken?

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

Master dough without starter

Neapolitan Broiler Method

Pizza Bible on YouTube

Ciao from Sicily!!

Dough not rising

Vantaggio aged whole milk mozzarella

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

NY sauce combinations

Pizza pizza on vacation.