Mike K.

Joined:   over 4 years ago
Last Seen:   4 months ago
Number of Posts:   48
Number of Replies:   320

"White" Crust When Using New Steel

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

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

Is it the Malt?

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

Detroit Style pans getting scratched

caputo not spotty

How many toppings are too many toppings?

Trouble with Stand Mixer

Gangi Super Heavy Pizza Sauce

Storing flour WRT weevils

My dough is torn

equipment to cut pizza

Avoiding thin spots when stretching dough

Swapping Caputo 00 for high gluten flour in dough recipe

The Pizza Bible Store is now live!

Flour difference

16” dough ball weight

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

First attempt at Sicilian

Extended Autolyse w/TG's flour

Spinach Pizza Recipe

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

Temperature for master dough in brick oven

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

Middle of pizza wet/floppy

Grandma style pizzas and brewers yeast experiment

Plastic, wood and metal dough containers

Using Pizza Ovens for The Pizza Bible Recipes?

Are these large bubbles normal ?

Stones or Steels

What's the best way to shred cheese?

Cornmeal question

Didn't turn out too bad

Grandma Pie Style

Kitchen Scales


dough starter

Pizza Bible: CF at which temperature?

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

Another attempt at Sicilian

Dough problem

Pizza Dough Temperature before opening?


Dough storage

French LeSaffre ADY yeast at Trader Joe's

Purchasing Pizza Flour

Electric Counter-top Pizza oven

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

Dough Trouble

NY Style Help

Dough quantity for 16x16 pan

Tutto Calabria Hot Peppers

Cleaning stone in oven

Ciao from Sicily!!

Pendleton is now Grain Craft...

Where to get different sizes of Chicago Deep Dish pans

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

Trouble finding Chicago pans

Detroit Reborn

Diastatic Malt United Kingdom

Dough is sticking to proofing boxes

Hand mixing, autolyse, and kneading

Pizza sauce

Couple of yesterday's pies...

Crusty dough

Air pockets between dough and baking stone

Freezing pizza dough

Pendleton Power

Type of yeast to use

Pizza Dough Tearing

Flour problem

wood used in pizza peel


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

Restaurants mentioned in Pizza Bible

Got the Bible - Fermentation Q...

Walk in cooler

How much semolina should I add to my 00 dough?

Slapping Dough

Sprouted Grain

ITO Pizza Countertop Pizza oven (China)

Flour blends

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

Master Dough just sweats me crazy

Sunday's pies...

Pizza in Pala - Viareggio Italy

Tonight's pie

flour for cold ferment

Another pizza down

Dough balling

Tonight's Pie, Inspired by Pizzeria Mozza

Sources for Allied Metal pans

Diastatic Malt Alternative?

Testing two different doughs & sauces

Semolina flour in pizza dough

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

Freezing Vacpack dough

Weight for New York style dough balls

Large home mixers: Ankarsrum? KitchenAid? Other?

Trying to make a super thin flatbread

dough--down to basics

Security certificate issue w/the site

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

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

Dough balls flattening out

what should I take into consideration while buying mozzarella?

New guy....

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

Neapolitan Broiler Method

Grandma in NY

Size of dough ball

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

Wet dough

Pizza pizza on vacation.

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

NY sauce combinations

Pizzeria Beddia -- Has anyone been?

Uuni 2 Wood Fired Oven

Tomatoes sauces recommendation

Neapolitan-style - Pizza Screen?

Still tweaking TG's formula for my oven

Where to get Tony's Diastatic Malt

Yeast quantities with starters?

soft crust

Detroit Style Pizza from Lunch

Latest attempt at Pizzeria Mozza Pizza


Hand Stretching and Tossing

Costco Kirkland Signature Mozzarella

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


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

Grandma Pizza fail...

Bulk Fermenting large batches

how much yeast

How to avoid water condensing inside the dough container?

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

Thoughts on sauce

active yeast not activating

Sunday's pies...

Tiga Starter "Shelf Life" Question

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

Bulk Cold Fermination

Autolyse question...


Chicago-style Full Stuffed Pizza

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

NP dough W/starter too soft

NO Diastatic Malt in SF!?

Best accounting software for multiple locations for Pizza restaurant

Deep Dish pizza pan

Dry clumpy dough

This is what you get when you follow instructions

Making Dough in advance

New Pizza Cookbook: A Passion for Pizza

Thin Crust Dough Recipe - Technique

Indian pizzeria market

Quattro Stagioni pizza

What is the best all professional brand mozzarella cheese

Dough storage

Napoletana Dough is not Caramelizing

Pepperoni storage

New York Margherita

Recent Trip to Blaze Pizza

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Guinness dough

Added wheat gluten

What causes dough to weaken?

Just want to wish everyone happy holidays

Tonight's Pies

1st attempt master dough too, wet!

How long can Master Dough last in the Fridge?

Vantaggio aged whole milk mozzarella

Making a pizza similar to Joe's in New York

Dough calculator app

Store still does not work!

Neapolitan Pie from Last Night

Jersey Fresh crushed tomatoes....pretty impressed

where to find pizza tiles,or stones


Handling and stretching doughs from Pizza Bible

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

Pizza not stretching properly

Grande Mozzarella

Thin crust shaped dough thickness

50lb Flour Bags in the Bay Area

Lowered the temperature to 700F on this latest pie

(low vs high?) Diastatic Malt Powder

exploding dough

No fuss, straight-up same day dough

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

First batch of poolish

Dough for Sunday...

Pizza newbie

Sharpening pizza cutters

Tutto Calabria Chili Oil

Gary S

Sicilian Take 1

Using a portable outdoor oven - High Temp

Larger baking steels

Sclafani Crushed Tomatoes

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

Diaststic & Non-Diastatic Malt

Too much liquid/fat from peppers & pepperoni

Baking pizza on natural gas barbecue


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

First attempt at Sicilian

Pizza Bible - Neapolitan Dough Procedure

Help ! My dough stretches too easily??

Dough is too elastic!

New Caputo NY flour test. Grandma

Tony's Master dough

Where to buy Mozzarella Curds

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

Tony's Artisan 00 flour dough leavened with milk kefir

Malt in Chicago Deep Dish Dough ??

Master dough without starter

Dough sticks to plastic wrap

Fresh Calabrian Peppers

New test dough...

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

Another batch using AT flour


First delivery yesterday

What was on the pizza you made with Roberto?

Semolina in dough

New oven

Ischia culture

Pizza Bible on YouTube

5th batch issues

Dough not rising

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