New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted almost 2 years ago

Ciao from Sicily!!

Ciao everybody,
Been using and comparing The Pizza Bible recipes to a bunch of other recipes I have and am finding a trend. Im finding all of the Pizza Bible recipes to be limp and flat compared ... (more)

nick L.
posted over 1 year ago

Grandma style pizzas and brewers yeast experiment

Made the two grandma style pizzas today. Both using the exact same dough made from All Trumps except one used regular Red Star Yeast and the other used Munton's ale yeast. They definitely smelled dif... (more)

Chuck W.
posted over 2 years ago

Does type of salt really matter?

Does the type of salt you use matter when making pizzas? I know that table salt is consider to be at the bottom of the pecking order, but in general, does the type of salt really matter?

Joseph H.
posted almost 3 years ago

Quality pepperoni

Any recommendations on what kind of pepperoni to buy and where to buy it?

Ryan W.
posted about 2 years ago

Diastatic malt

Is this malt, the same malt that homebrewers use to make beer with? or is it different? one for baking with and one for making beer?

Mark S.
posted over 2 years ago

Semolina

What brand semolina is the best to use and where can it be found online?

Ryan W.
posted over 2 years ago

Is it better to use regular olive for pizza dough?

Is it true that using regular olive oil is better than extra virgin when making pizza dough? I've seen recipes that have called for both. I've read that using extra virgin can impart a strong flavo... (more)

Joseph H.
posted almost 3 years ago

Linguica

I'm looking for some good linguica for topping. It's pretty popular in this area so I was just curious if there was any thoughts on a quality brand for pizza?

Mike Fuller
posted about 1 year ago

Source for fresh yeast?

It seems like fresh yeast is getting harder to find. The regular grocery store I normally go to used to have it but not anymore. Nowhere else I have looked carries it either. I haven't looked for it ... (more)

Chuck W.
posted over 2 years ago

Pendleton is now Grain Craft...

Just a heads-up that the company name has changed. I'm not sure whether Pendleton got bought out or if it is still the same company operating under a different name now.

Hopefully the quality of t... (more)

Thumb t1
Mike K.
posted about 2 years ago

Molino Polselli 00 Neapolitan Pizza Flour.....has anyone tried it?

Has anyone tried Molino Polselli's 00 Neapolitan Style Flour?

This is a top shelf artisan flour and what makes it so is their unique milling process. Unlike your standard 00 Flour they mill only ... (more)

Alex J.
posted over 2 years ago

Diastatic Malt (pure or blend)

I note the Pizza Bible calls up for 10gm Diastatic Malt (for 453gm flour) for a Napoletana Dough when baked in a home oven. Is this 10gm of pure Diastatic Malt or 10gm of a blend (typically 1:9 part ... (more)

Nick K.
posted over 1 year ago

fresh yeast

I'm wondering if there's any place to buy fresh yeast.

I sort of get the impression that only restaurants and bakeries can buy fresh yeast, but maybe I"m wrong.

I don't suppose it is sold here ... (more)

Tory Glenn
posted 5 months ago

50lb Flour Bags in the Bay Area

Hello,

I was wondering if anyone knows where I can buy high gluten flour for the new york style pizza in the Bay Area.

I've been using General Mills All Trumps High Gluten Flour - Unbleached U... (more)

Shelby L.
posted over 2 years ago

(low vs high?) Diastatic Malt Powder

The Diastatic Malt Powder I have from King Arthur says to use 1/2 to 1 teaspoon per 3 cups of flour. The recipes in Pizza Bible require at least a tablespoon. for about that much flour. Whose instr... (more)

Maria .
posted about 1 year ago

Is it ok to use canned clams on pizza?

I made a clam pizza the other night using canned clams, but wasn't too happy with the result. The taste was ok, but the clams were a bit soggy. I've read mixed things about using canned clams on pi... (more)

Barbara W.
posted almost 3 years ago

What brand of active dry yeast is recommended?

Hi Pizza Lovers,

I'd really appreciate your thoughts on what type of active dry yeast you would recommend I use.

Also, how long does yeast last for. I bake pizza every second week so don't use ... (more)

Ian Nicholson
posted 9 months ago

Sclafani Crushed Tomatoes

Just throwing a quick question out here...

Has anyone any experience with the Sclafani brand of crushed tomatoes? I've heard the name thrown around numerous times but never had the chance to use t... (more)

Thumb t1
Mike K.
posted over 2 years ago

Alternative yeast types

Anyone ever use anything besides regular active dry yeast or fresh yeast? I have been using red star but I recently ended up with some brewing yeast and champaign yeast. I know they are strains that ... (more)

Chuck W.
posted over 2 years ago

Storing flour WRT weevils

Since many of the flours that we are using are not available locally to us, and, as such, are shipped. Since it is frequently more economical to order larger quantities (for us, about 20# at a time)... (more)

Ken K.
posted over 2 years ago

Limburger cheese

I know Limburger cheese often provokes people to think of smelly socks or sweaty feet, but the taste is really not bad.

I'm wondering if it's ok to bake pizza using Limburger cheese on it.
I've s... (more)

Tory Glenn
posted over 1 year ago

Mozzarella Curd vs Fresh Mozzarella

I have watched quite a few videos of classic neapolitan-style restaurants making a margherita or similar topped pizza and the fresh mozzarella does not look wet at all. It looks dry and broken into c... (more)

Jason B.
posted 6 months ago

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

Ironically enough, Stanislaus tomato products (particularly Tomato Magic and 7/11), produced in Modesto, California, essentially in the middle of California, are difficult to source as a retail custo... (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 5 months ago

Yeast experiment

I decided to experiment using Munton's ale yeast. I put together two identical starters on Wednesday night with the yeast being the only variable. One used the ale yeast and the other used Red Star a... (more)

Chuck W.
posted over 2 years ago

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

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% ... (more)

Thumb t1
Mike K.
posted over 2 years ago