What would be the proper dough ball weight for a 14" and 18" pie?
What would be the proper dough ball weight for a 14" and 18" pie?
A few more pics from tonight. I took a second shot at the New England Greek style and sorted out most of the issues. I set my oven to 450F today instead of 500F and got a *much* better result. Als... (more)
Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?
Hey I work for a small pizzeria in veedersburg Indiana and we were wanting to make the newyork-New Jersey sauce in the pizza bible but we can't get the valoroso tomatoes and out rep at delco (distrib... (more)
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)
I'm hoping someone can help me here with a pizza dough recipe for a commercial gas oven that reaches 300 degrees (C) or 572 (F) and a recipe for same day dough rise.
I've made Neapolitan dough for... (more)
Whipped up another test batch yesterday eve with TG's flour and CM's malt.
Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)
I've been making pizza for a while, but just recently I was turned on to a great recipe that calls for cold fermenting which is my first experience with it (I never knew what I was missing all t... (more)
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)
At some point we've all heard the claim that New York pizza is better than everywhere else because of the water. I've never heard the definitive answer. Is this myth or fact?
Hi, I’m doing the two day process and I don’t have a mixer. How do you degas by hand? Thank you.
Hey, so I made the New Yorker Pizza from the book and as good as it was, there was no char on the bottom versus the top of the pizza. I don't own a brick oven or a pizza oven, I use my regular home o... (more)
I have been making the NY style pizza dough using the master dough with a starter and then I cold ferment it for 48 hours. I remove it from the fridge 2 hours before I plan to put it in the oven, but... (more)
Yesterday I picked up a mini Baker's Pride oven. Boy was I excited to try it. Tonight I cooked up my first pie using Tony's dough. 6:30 bake at 575. I was very pleased with the results, though I won'... (more)
NY style, my dough this time but with Tony's malt. my own homemade sausage, Margherita pepperoni.
Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)
Dough was from pg.22, sauce was New York-New Jersey on pg.28, finished with garlic oil from pg.29, cheese was fresh mozzarella (grated, easier said than done) I made 3 pizzas. The first two in 500 de... (more)
I just made the best pizza ever. Started with polish then went to bulk fermentation.
48 hours later delish
Take your time people
It's worth the wait
I would like to ask a question. What causes blistering in a rim crust? The reason I asked is I tried Tony's Artisan 00 flour with my normal dough formulation. I achieved more blistering on the r... (more)
I have an Il Fornino pizza oven and cook at 700 - 750. Using Tony's master dough recipe without starter, my crust is not as crispy as it should be. I am relatively new to making pizza. I'm not sure i... (more)
How do I adjust the amount of preferment based on flour weight?
I live in a town with the absolute worst pizza selections, mostly chain/cardboard tasting pizza. I want to open my own place. Where I grew up had the most amazing pizza and I finally found out wher... (more)
I have started experimenting with Paneangeli Mastro Fornaio yeast (found it on Amazon). Imparts a nice flavor vs Flesichman's or similar. Anyone else using it? Tips?
I'm not really sure what this would categorize as. I guess a New York style on the thicker side. It tasted very good though. 2 day bulk and 2 day portioned ferment. 550 degrees/ broiler method about ... (more)
Does anyone have the ratios for master dough with poolish starter at 20kg flour?
First attempt at making homemade sausage from Tony's Pizza Bible. It was easy and very wonderful. I was surprised to learn to put the sausage on the pizza raw, great tip. My husbands all time favo... (more)
what causes the dough to do this. At the top of this piece it's hard clumpy crumbles
Just received Tony's 00 Artisan flour and made master dough with poolish for NY style pizzas this weekend. It's outstanding! After many other flours I've tried this one hits just the right crust cons... (more)
Cooked four NY pizzas tonight after 3 day bulk cold ferment. Turned out very good. First time for a buffalo chicken pie that turned out well.
Has anyone else used Caputo Criscito as their polish? If so, how are your results and do you change the amount of yeast in your dough mix?
We have 3 locations working on 4th. But we can't seem to find an accounting software that can pull my numbers at night when we runs day end. So that I can see all my stores at once on a spread sheet... (more)
So I make my dough take it out of the mixer out it in a bowl to ferment in the fridge for 24 hours. I then take it out divide it and this where my question is. Do I flour the individual dough balls o... (more)
Can anyone help please? I'm up in north east Brazil & I've been trying to make a nice NY style pizza for a while. I finally sourced all the ingredients, made my own high gluten flour, imported malt a... (more)
I tried another experimental dough with Tony's Artisan 00 flour and leavened the dough with live milk kefir cauliflower like grandules that are fed milk, and then left out to form a yogurt like start... (more)
The next baking journey is about to begin. I’ve been reading and studying artisan bread making. Not surprisingly, so much of what I’ve learned about making pizza dough applies to baking bread. I plan... (more)
Please forgive the newbie question. I am an experienced artisan bread, kaiser roll and yeast cake maker of over 30 years so hubby wanted me to try pizza.
I made pizza at home for the first time Fri... (more)
i took a pie home from my store for a football game and after 20 min it felt spongey and no crispiness. what is the number 1 method to get crispy
I'm fairly new to pizza; I've probably only made the master dough (without starter) three or four times. I am following measurements and steps to the letter, but when it comes time to ball the dough... (more)
Tried making a copycat of Umberto's broccoli rabe and sausage grandma pie. Broccoli rabe is, or at least used to be, Italian-American soul-food. Very hush, hush--like nobody knew what the heck you ... (more)
Is it possible to us a poolish after 4 to 6 hours with good results.
Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)
My favorite pizza out there is Joe's pizza on Carmine street in Manhattan. I'd like to learn how to make something like this at home.
I've got some experience making pizzas, but could use a littl... (more)
How many grams should 18" and 28" dough balls weigh for the real deal New York style pies?
I want to use 500 grams for and 18" pie and 1000grams for a 28" pie . What do you guys think?
Hi all, I've gone from living in the UK to the north east of Brazil and my flour choices are very limited! Most pizzarias use all purpose flour but in fairness they are all terrible and in my experim... (more)