Mike K.



Joined:   almost 5 years ago
Last Seen:   9 months ago
Number of Posts:   48
Number of Replies:   321


Introduction

Grande Mozzarella

Making Dough in advance

Store

Is it the Malt?

Bulk Fermenting large batches

Dough sticks to plastic wrap

Freezing Vacpack dough

Avoiding thin spots when stretching dough

Trouble with Stand Mixer

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

Swapping Caputo 00 for high gluten flour in dough recipe

French LeSaffre ADY yeast at Trader Joe's

16” dough ball weight

ITO Pizza Countertop Pizza oven (China)

Sharpening pizza cutters

Deep Dish pizza pan

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

caputo not spotty

New oven

Too much liquid/fat from peppers & pepperoni

Middle of pizza wet/floppy

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

Added wheat gluten

Yeast quantities with starters?

Detroit Style Pizza from Lunch

Spinach Pizza Recipe

Hand mixing, autolyse, and kneading

Larger baking steels

Grandma Pie Style

dough starter

Testing two different doughs & sauces

Dough storage

Costco Kirkland Signature Mozzarella

Autolyse question...

Kitchen Scales

Semolina

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

Pizzeria Beddia -- Has anyone been?

New Pizza Cookbook: A Passion for Pizza

Ischia culture

Electric Counter-top Pizza oven

Cornmeal question

Pizza not stretching properly

Purchasing Pizza Flour

Dough quantity for 16x16 pan

Quattro Stagioni pizza

Detroit Style pans getting scratched

Uuni 2 Wood Fired Oven

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

Cleaning stone in oven

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

Dough calculator app

Are these large bubbles normal ?

Pizza Dough Tearing

Extended Autolyse w/TG's flour

Tutto Calabria Hot Peppers

What's the best way to shred cheese?

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?

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

Dough

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

Pepperoni

Restaurants mentioned in Pizza Bible

Pizza Dough Temperature before opening?

Flour problem

Pizza in Pala - Viareggio Italy

Pendleton is now Grain Craft...

NY sauce combinations

Tonight's pie

Sunday's pies...

Walk in cooler

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

Neapolitan Broiler Method

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

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

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

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

Dough problem

Diastatic Malt Alternative?

Still tweaking TG's formula for my oven

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

Pendleton Power

Pizza sauce

Security certificate issue w/the site

dough--down to basics

Using Pizza Ovens for The Pizza Bible Recipes?

My dough is torn

New guy....

equipment to cut pizza

Plastic, wood and metal dough containers

Using a portable outdoor oven - High Temp

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

Large home mixers: Ankarsrum? KitchenAid? Other?

First attempt at Sicilian

Flour blends

Jersey Fresh crushed tomatoes....pretty impressed

what should I take into consideration while buying mozzarella?

Indian pizzeria market

Sprouted Grain

Napoletana Dough is not Caramelizing

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

Got the Bible - Fermentation Q...

What causes dough to weaken?

Dough is too elastic!

(low vs high?) Diastatic Malt Powder

Slapping Dough

soft crust

Master Dough just sweats me crazy

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

Hand Stretching and Tossing

Dough balling

??

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

Trouble finding Chicago pans

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

Grandma Pizza fail...

Weight for New York style dough balls

Size of dough ball

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

Sunday's pies...

Didn't turn out too bad

Tiga Starter "Shelf Life" Question

Fresh Calabrian Peppers

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

How to avoid water condensing inside the dough container?

Pizza Bible - Neapolitan Dough Procedure

active yeast not activating

Neapolitan-style - Pizza Screen?

how much yeast

Trying to make a super thin flatbread

flour for cold ferment

Handling and stretching doughs from Pizza Bible

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

Dry clumpy dough

Help ! My dough stretches too easily??

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

Semolina in dough

First attempt at Sicilian

Dough storage

Gary S

Recent Trip to Blaze Pizza

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

Where to get Tony's Diastatic Malt

Flours

Caputo 00 flour VS. Giusto High Performer Pizza Flour

Just want to wish everyone happy holidays

wood used in pizza peel

Sclafani Crushed Tomatoes

This is what you get when you follow instructions

Tonight's Pies

New test dough...

Another batch using AT flour

Pizza Bible: CF at which temperature?

Air pockets between dough and baking stone

Dough Trouble

Best accounting software for multiple locations for Pizza restaurant

How long can Master Dough last in the Fridge?

New Caputo NY flour test. Grandma

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!

Storing flour WRT weevils

Pepperoni storage

Dough balls flattening out

Grandma style pizzas and brewers yeast experiment

Gangi Super Heavy Pizza Sauce

Another pizza down

Sources for Allied Metal pans

Tonight's Pie, Inspired by Pizzeria Mozza

where to find pizza tiles,or stones

Ladles/Spoodles

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

What is the best all professional brand mozzarella cheese

The Pizza Bible Store is now live!

exploding dough

Latest attempt at Pizzeria Mozza Pizza

Grandma in NY

Diastatic Malt United Kingdom

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

"White" Crust When Using New Steel

Thin Crust Dough Recipe - Technique

Pizza newbie

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

NO Diastatic Malt in SF!?

Tutto Calabria Chili Oil

NY Style Help

Sicilian Take 1

NP dough W/starter too soft

5th batch issues

Diaststic & Non-Diastatic Malt

Lowered the temperature to 700F on this latest pie

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

Semolina flour in pizza dough

Chicago-style Full Stuffed Pizza

Baking pizza on natural gas barbecue

Neapolitan Pie from Last Night

New York Margherita

Yeast

First batch of poolish

Making a pizza similar to Joe's in New York

No fuss, straight-up same day dough

Thin crust shaped dough thickness

Type of yeast to use

Detroit Reborn

Where to get different sizes of Chicago Deep Dish pans

Tony's Master dough

Thoughts on sauce

Guinness dough

Tomatoes sauces recommendation

50lb Flour Bags in the Bay Area

Dough for Sunday...

How many toppings are too many toppings?

Sicilian

Bulk Cold Fermination

What was on the pizza you made with Roberto?

Malt in Chicago Deep Dish Dough ??

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

Master dough without starter

Pizza Bible on YouTube

Ciao from Sicily!!

Dough not rising

Vantaggio aged whole milk mozzarella

First delivery yesterday

Pizza pizza on vacation.