Immersion Blender

What is an immersion blender? (p.4 in The Pizza Bible) What does it do?

Bill O.
posted almost 3 years ago

What's the best pan for Chicago style deep dish pizza?

What's the pan of choice for Chicago style deep dish? I'm looking the brand/model that's used by the well known Chicago pizza places like Lou Malnati's, Ginos and Giordano's.

Justin Taylor
posted almost 3 years ago

Dough trays are warping

What type of trays do you use in your shop? My doughmate trays seem to be warping.

Tim G.
posted almost 3 years ago

equipment to cut pizza

What do most use to cut pizza? a rocker knife or a dough cutter?

John H.
posted over 1 year ago

Kitchen Scales

I am going to invest in a good kitchen scale. What do you reccomend? what is working for you?
Thanks gang

Mark S.
posted almost 3 years ago

Advice on Dough Rounding Machines

Does anybody have any experience with dough dividers/rounders? I had to fire my dough maker for sanitation reasons, and with the rising minimum wage laws I'm considering replacing him with a divider... (more)

Josh K.
posted over 1 year ago

Where to find tiles for pizza making instead of a stone

Tony mentions in his book to use, if possible, a large rectangular fire type tile instead of an actual (overpriced) pizza stone.does anyone have any sources for such a tile? I have checked with my lo... (more)

ron P.
posted almost 2 years ago

is it safe to use? Or should it be discarded?

I recently purchased a 16x18 pizza peel from Webstaurant.com

The peel arrived today, but upon taking it out of the box, I noticed that the 'top' surface of the peel has a strange blue-sapphire col... (more)

Tory Glenn
posted 7 months ago

Dough storage

Hello all,

I'm thinking of getting a VacMaster PRO110 Vacuum Sealer and I'd like to know if I could put dough in the bags and freeze em once I portion everything out.

Will it affect the dough??

Gil W.
posted about 2 years ago

What equipment and tools are essential for the home pizza maker?

I'm fairly new to pizza making. As someone who needs to load up on tools, what do you consider essential? I've already got a stone.

Marcos F.
posted almost 3 years ago

Custom-built Coal Fired Ovens

for over 30 years I have been part of the resurgence of coal fire burning pizza ovens. I have fine-tuned my craft to build ovens such as John's on Broadway Totonnos in Coney Island and Lombari in M... (more)

Victor Amato
posted about 2 years ago

Flour sifter

We have used either a tamis or a strainer for sifting flour forever, but if someone has found a hand crank or squeeze handle sifter that they like, I would be interested in knowing about it. By in la... (more)

Ken K.
posted over 2 years ago

New oven or waste of time?

Was on some gear website killing some time when I came across this unreleased stone oven from the UK

http://www.roccbox.com

Is it worth keeping my eye on it?

Gil W.
posted over 2 years ago

Pizza pans

Does anyone have any experience with Chicago Metallic products?

I am looking at a pizza pan and I have access to a limited supply of brands without paying an arm and a leg.

Can anyone better ... (more)

Gil W.
posted over 2 years ago

Kitchen Scales that measure in small amounts.

What are you using to measure small amounts in?

Mark S.
posted over 2 years ago

Picard Stone Conveyor

Does anybody have any experience with the Picard LP200 Stone conveyor oven? It sounds like a dream come true, but it really as good as a brick oven?

Josh K.
posted almost 2 years ago

Allied Metal BB series Sicilian pizza pan

My first Sicilian pizza was made last week. I used a heavy aluminum sheet pan, as I had no heavy steel pan for the job. The crust stuck like crazy but the pie was delicious (Central Milling High Mo... (more)

Ken K.
posted over 2 years ago

Has anyone tried the Cuisinart "Alfrescamore" outdoor pizza oven?

Cuisinart has a portable outdoor oven called the "Alfrescamore". Has anyone tried it? I read through some of the specs on Amazon but couldn't find a max temp. The reviews are decent, but I'm gues... (more)

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Raj Irukulla admin
posted almost 3 years ago

Time to trash the pizza stone?

My pizza stone has been victimized by a few cheese "spillovers" and consequently it has a blackened look. Should I toss the stone into the trash and buy a new one?

Bruce S.
posted over 1 year ago

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

I thought I would make the Sicilian pizza dough in the book today, so I have made the dough in The Pizza Bible. Looking around the internet, I have seen "Sicilian pizza pans" from 12" square to 17" ... (more)

Ken K.
posted over 2 years ago

Sicilian pizza: first attempt

A friend requested that I do a crust that would be strong enough to support his meat-based diet, so I thought a Sicilian crust would do that (with toppings, we will call it a "Meatza"). Until I saw ... (more)

Ken K.
posted over 2 years ago

pizza peel: wood vs. metal

I hope this doesn't cause a huge dispute, but I'm wondering if there's a preference of one material (wood or metal) for pizza peels?

I've heard that pizzas are not as likely to stick to a wood pee... (more)

Tory Glenn
posted 6 months ago

stand mixer alternative

If you don't have a stand mixer, could you use a Dough Blender for making the dough?

How you would degas dough without a stand mixer??

Gil W.
posted over 2 years ago

Large home mixers: Ankarsrum? KitchenAid? Other?

I am considering the purchase of a larger mixer than our old KA 4.5 quart mixer, which does well on single recipes but doubling recipes causes the motor to labor.

As I have done research on what... (more)

Ken K.
posted about 2 years ago

Lloyd Pans

Is any one here using Lloyd pans? Mainly concerning the DSP. If you are did you make any adjustments to temperature and ingredients? If so, tell me what is working for you. Thanks for all replies!

Mark S.
posted about 2 years ago

Ladles/Spoodles

We had a great spoodle at our pizzeria that had a nice curved bottom that was perfect for saucing pizzas. The spoodle recently broke and I've only been able to find replacements with flat bottoms th... (more)

Josh K.
posted about 2 years ago

Recommended Equipment - What do you have that you love?

Hi all,

Frst time posting, just got The Pizza Bible and it looks like I'll be needed to buy nearly everything on the list of equipment needed. Since there are so many different companies and model... (more)

Joe C.
posted about 1 year ago

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

I just read a review of the Kalamazoo Artisan Fire Pizza Oven and it looks damn impressive for a gas fired pie oven.

If I lived somewhere warmer, I'd save up just for that

http://www.seriouse... (more)

Gil W.
posted about 2 years ago

Best type of brush for cleaning a pizza stone

I just bought a Weber grill brush to clean my stone. It's one of the ten commandments mentioned in The Pizza Bible. The brush seems rather abrasive and seems to be creating a fine dust that I think... (more)

Meg Y.
posted almost 3 years ago

Just picked up another one of the Rotary shredders

http://www.ebay.com/itm/271881888039

Vintage Moulinex Slicer/Shredder. $6.99...

Comes with 5 blades instead of three that came with my other rotary slicer. One of the blades has very large hole... (more)

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Mike K.
posted over 2 years ago

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

I have had a Salter plastic digital scale for years but only recently have I put it use as a pizza baker's scale, which is to say that I am frequently putting wet doughs on it. Because of their stic... (more)

Ken K.
posted over 2 years ago

immersion blenders with canned tomato

Hi, I'm considering buying an immersion blender, but before I do, I have a question about using it in canned tomatoes.

I've been told that the seeds in canned tomatoes can be broken open when usin... (more)

Tory Glenn
posted 7 months ago

Proofing equipment for the home

I am a newbie who is taking on the challenge of pizza making to satisfy a lack where I live. Already, my misshapen pies taste better than anything in town, so I am encouraged. I can see doing this ... (more)

Ken K.
posted over 2 years ago

Enameled steel for Sicilian?

Has anyone tried the enameled steel pans at fgpizza.com? They no longer sell the black steel.

Ted H.
posted about 2 months ago

Baking Steel Thickness

I'm about to pull the trigger on a baking steel but am trying to decide on thickness: 1/4" vs. 1/2". I understand that the thicker 1/2" version has more thermal mass, but I'm concerned about the we... (more)

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Raj Irukulla admin
posted almost 3 years ago

Dough Storage for Slow Rise

The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the ba... (more)

M B.
posted 2 months ago