Mike K.

Joined:   about 5 years ago
Last Seen:   11 months ago
Number of Posts:   48
Number of Replies:   321

Diastatic Malt Alternative?

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

Pizza not stretching properly

What was on the pizza you made with Roberto?

Making Dough in advance


Dough storage

New Pizza Cookbook: A Passion for Pizza

Bulk Fermenting large batches

Dough sticks to plastic wrap

Trouble with Stand Mixer

French LeSaffre ADY yeast at Trader Joe's

16” dough ball weight

New test dough...

Tutto Calabria Hot Peppers

Tonight's Pie, Inspired by Pizzeria Mozza

Deep Dish pizza pan

Air pockets between dough and baking stone

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

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

Grandma Pizza fail...

Avoiding thin spots when stretching dough

Pizza Bible - Neapolitan Dough Procedure

Thin crust shaped dough thickness

ITO Pizza Countertop Pizza oven (China)

Type of yeast to use

Uuni 2 Wood Fired Oven

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

Added wheat gluten

Detroit Style Pizza from Lunch

exploding dough

Larger baking steels

dough starter

Sclafani Crushed Tomatoes

Kitchen Scales


Pizza Bible: CF at which temperature?

Spinach Pizza Recipe

Swapping Caputo 00 for high gluten flour in dough recipe

Pizzeria Beddia -- Has anyone been?

Help ! My dough stretches too easily??

Electric Counter-top Pizza oven

Grandma Pie Style

Cornmeal question

NO Diastatic Malt in SF!?

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

Dough quantity for 16x16 pan

Quattro Stagioni pizza

Sharpening pizza cutters

New oven

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

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

Cleaning stone in oven

Ischia culture

Dough is too elastic!

Pepperoni storage

Using Pizza Ovens for The Pizza Bible Recipes?

5th batch issues

Neapolitan-style - Pizza Screen?

Couple of yesterday's pies...

Crusty dough

Dough calculator app

Freezing pizza dough

Stones or Steels

What's the best way to shred cheese?

Middle of pizza wet/floppy

Chicago-style Full Stuffed Pizza

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

Grande Mozzarella


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


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

Restaurants mentioned in Pizza Bible

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

Pizza Dough Temperature before opening?

Flour problem

Is it the Malt?

caputo not spotty

Purchasing Pizza Flour

Pizza in Pala - Viareggio Italy

Pendleton is now Grain Craft...

Tonight's pie

Costco Kirkland Signature Mozzarella

Sunday's pies...

Walk in cooler

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

Yeast quantities with starters?

Napoletana Dough is not Caramelizing


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

Handling and stretching doughs from Pizza Bible

Hand mixing, autolyse, and kneading

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

Pendleton Power

Pizza sauce

Security certificate issue w/the site

dough--down to basics

New Caputo NY flour test. Grandma

My dough is torn

active yeast not activating

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

equipment to cut pizza

Plastic, wood and metal dough containers

Detroit Style pans getting scratched

Didn't turn out too bad

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

Pizza Dough Tearing

Flour blends

Where to buy Mozzarella Curds

First attempt at Sicilian

what should I take into consideration while buying mozzarella?

How to avoid water condensing inside the dough container?

Indian pizzeria market

Hand Stretching and Tossing

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

Jersey Fresh crushed tomatoes....pretty impressed

What causes dough to weaken?

Got the Bible - Fermentation Q...

Extended Autolyse w/TG's flour

Autolyse question...

Slapping Dough

soft crust

Master Dough just sweats me crazy

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

Flour difference

How much semolina should I add to my 00 dough?

Dough is sticking to proofing boxes

Wet dough

Temperature for master dough in brick oven

Grandma style pizzas and brewers yeast experiment

Dough balling

Dough problem


Semolina in dough

Latest attempt at Pizzeria Mozza Pizza

Trouble finding Chicago pans

Another batch using AT flour

NY sauce combinations

New guy....

Too much liquid/fat from peppers & pepperoni

Weight for New York style dough balls

Size of dough ball

Sunday's pies...

Tiga Starter "Shelf Life" Question

Semolina flour in pizza dough

NP dough W/starter too soft

Are these large bubbles normal ?

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

Dough storage

Where to get different sizes of Chicago Deep Dish pans

how much yeast

Trying to make a super thin flatbread

flour for cold ferment

Dry clumpy dough

Still tweaking TG's formula for my oven

No fuss, straight-up same day dough

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

(low vs high?) Diastatic Malt Powder

Large home mixers: Ankarsrum? KitchenAid? Other?

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

Recent Trip to Blaze Pizza

Neapolitan Broiler Method

Fresh Calabrian Peppers

Where to get Tony's Diastatic Malt

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

Just want to wish everyone happy holidays

wood used in pizza peel

This is what you get when you follow instructions

Tonight's Pies

Dough Trouble

Best accounting software for multiple locations for Pizza restaurant

Another attempt at Sicilian

1st attempt master dough too, wet!


Tony's Artisan 00 flour dough leavened with milk kefir

Store still does not work!

Dough balls flattening out

Gangi Super Heavy Pizza Sauce

Another pizza down

Sources for Allied Metal pans

where to find pizza tiles,or stones


What is the best all professional brand mozzarella cheese

The Pizza Bible Store is now live!

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

Grandma in NY

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

Thin Crust Dough Recipe - Technique

Pizza newbie

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

Freezing Vacpack dough

Tutto Calabria Chili Oil

NY Style Help

Diastatic Malt United Kingdom

Sicilian Take 1

Storing flour WRT weevils

Sprouted Grain

Diaststic & Non-Diastatic Malt

Lowered the temperature to 700F on this latest pie

How long can Master Dough last in the Fridge?

Baking pizza on natural gas barbecue

Neapolitan Pie from Last Night

New York Margherita

Using a portable outdoor oven - High Temp


First batch of poolish

Gary S

Detroit Reborn

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

Tony's Master dough

Thoughts on sauce

Making a pizza similar to Joe's in New York

Guinness dough

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

Caputo 00 flour VS. Giusto High Performer Pizza Flour

50lb Flour Bags in the Bay Area

Dough for Sunday...

How many toppings are too many toppings?


Tomatoes sauces recommendation

Bulk Cold Fermination

First attempt at Sicilian

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

Testing two different doughs & sauces

Pizza Bible on YouTube

Ciao from Sicily!!

Dough not rising

Malt in Chicago Deep Dish Dough ??

Pizza pizza on vacation.

Vantaggio aged whole milk mozzarella

Master dough without starter

First delivery yesterday

"White" Crust When Using New Steel

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