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Hi Daisy at what temp is your oven and how long does the pizza bake in the oven for? Also was wondering how long you can keep the sausage refrigerated before going bad? Sent from my iPhone using Tapatalk

Would raw Italian sausage be ok in small pieces on top of the pizza cooked in a deck oven roughly at 600-700F? Or should I precook it. Sent from my iPhone using Tapatalk

Looking for an experienced NY style pizza maker to move to Korea and play a major role in the kitchen for a new restaurant. If you have any interest please message me to discuss details. Sent from my iPhone using Tapatalk

I’d like to get a copy. I submit my email address but never received a link. Any updates? Sent from my iPhone using Tapatalk

Tom I sent you a message. Sent from my iPhone using Tapatalk

Does this sound right to you doc? Do my hydration % get messed up at all? Sent from my iPhone using Tapatalk

Yes I believe so. So I make a 41% percent hydration in the biga. Let it sit for 18 hours. Next day I start my main dough. Put in 100% of flour and 61% water. Also added salt, and sugar. Let it mix a little. Then I throw in the biga and continue to mix. Last ten minutes throw in the olive oil...

Thank you so much for the explanation Doc! Can you just clarify the last part about adjusting the total dough absorption ? I use a 61% hydration rate for my regular batch of dough. I use about 41% hydration for the biga starter. Sent from my iPhone using Tapatalk

Wow okay I’m trying to follow but you lost me a bit. Would you be kind enough to run through an examples with numbers? I don’t know what my IDY weight is for my 90gram biga. I just know it was 1/3 of an 1/8 tsp. Now that I’m scaling to 25 pounds of flour and using 5 pounds flour for biga. What...

Hello Doctor, I have been testing dough formulation with my bakers percentages but am a bit confused regarding the preferment. I typically prepare 90 grams of biga using 1/3 of an 1/8 tsp of IDY. My biga is about 20% total of my flour weight. If I was to prepare this preferment in bulk for my...

They do not really provide any advice in terms of this. This oven is similar to a pizza master electric oven. I typically baked pies in a bakers pride deck at 550F. Not sure how a dual temp oven will affect my bake. I still have not received the oven and was hoping to get some insight before I...

Hello thank you so far for the help the members have been providing. As I’m coming closer to open I realize that I have many more questions. I have been testing dough formulation with my bakers percentages but am bit confused regarding the preferment. I typically prepare 90 grams of biga using...

Hello Tom. I been making pizza dough with a 90 gram TIGA preferment. I followed the instructions in The Pizza Bible book. This called for 1/3 of 1/8 teaspoon for yeast. My question is, once I open my pizzeria, I need to make the preferment in bulk. What would the IDY % for the bulk preferment...

Moretti forni Sent from my iPhone using Tapatalk

Can anyone tell me what the recommended weight for shredded cheese used on a 12" and 16" ny style pie is most appropriate? Also curious about how fresh mozzarella is portioned and controlled as well as weight for a 12" and 16" margherita I’m also curious what size the cheese is shredded using a...

Can anyone tell me what the recommended weight for shredded cheese used for a 12" and 16" ny style pie is most appropriate? Also curious about how fresh mozzarella is portioned and controlled as well as weight for a 12" and 16" margherita I’m also curious what size the cheese is shredded using a...

Hello, I was wondering if anyone out there is using an electric deck oven that has dual temperature settings. What would be the ideal top and bottom temperature for a New York style pizza? Thank you Sent from my iPhone using Tapatalk

Hi can anyone tell me if white pizzas generally don’t use any sauce? Or does it need a base layer of some kind of white sauce? Can anyone share a great recipe? From what I understand it’s shredded mozzarella and dollops of ricotta cheese. But what else? And how do you pizza owners prepare this...

Hi, I am hoping the experienced pizzeria owners in this forum can help me with my questions regarding a topping’s shelf life and preparation/cooking method. Do you pre-cook uncased Italian sausage or let it cook crumbled raw in the oven? If pre-cooked, how long do they last refrigerated? Do you...