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My understanding is that Lou Malnati’s gets its tomatoes from the Neil Jones Food Company, possibly part of the San Benito line, and that the tomatoes are canned specifically for Malnati’s with the Malnati’s name on the label. PN

Liz, I bookmarked a lot of links to posts and threads that no longer work because of the changed url’s. Will there be some form of redirection from the old links to the new ones? Thanks. PN

daisy: As of the time that P.A. Products, and also Northern Pizza Supply, were last selling the blue steel pans, I beileve that they were not manufacturing the pans themselves but were sourcing them from a company called Dover Parkersburg. You can see the pans, called Utility Trays, at...

deaconvolker: deaconvolker, Thanks for the link. I have read that some Detroit-style doughs can rise above 2" in the pan and, if that is indeed the case (although I have some doubts), then the Lloyd Detroit-style pans could not be cross-stacked during proofing of the dough. I’m sure of the...

deaconvolker: Lloyd and Pizzatools do have very good products but, to the best of my knowledge, they do not offer Sicilian style pans in the 8" x 10" and 10" x 14" sizes, which are the two most common sizes used to make the Detroit-style pizzas, by just about everyone who specializes in that...

To the best of my knowledge, the blue steel pans formerly used to make Detroit-style pizzas are no longer available. However, the steel pans from the Detroit Style Pizza Co., witout the bluing but with proper seasoning, should suffice. As noted at http://www.pizzamaking.com/forum/index. …...

I agree with Pizza of the Month that the recipes mentioned above are not for the Detroit style pizza. But a square pizza and a Detroit-style square pizza are not necessarily synonymous. The Detroit-style pizza started with Buddy’s in 1946. Their dough is a 1-2 hour dough, made several times a...

mp4doggie, You might want to check out the pizzamaking.com forum where you will find a board on Dessert Pizzas. If you register, you can also conduct searches for dessert pizzas. PN

Tom Lehmann: Tom, Thank you. Now I understand. However, don’t you normally recommend using about 4 times the weight of the ADY in water for pre-hydrating purposes? PN

Tom Lehmann: Tom, I’m puzzled by the math in the above example. Can you tell me how you calculated the 2 ounces of additional water for each ounce of IDY when replacing ADY with IDY? Thanks. PN

Tom, Is the 2 ounces of water for each ounce of IDY with respect to fresh yeast rather than ADY? PN

pcl111: Thanks for the information. I understand that there are quite a few places up there in Massachusetts that are using eggs and milk in their Greek style pizzas, especially on the Southshore. That was a big surprise. Would you mind telling me where you are that there are so many Greek...

pcl111: Out of curiosity, what is the breakdown of the vegetable/olive oil blend, and what kind of yeast is used (e.g., fresh or IDY or ADY) and is it by weight or by volume? Is the pizza what is sometimes called a Greek style pizza? Thanks. PN

Tom Lehmann: Tom, Your analysis puzzled me inasmuch as I have always believed the Domino’s uses fresh dough in its stores, not frozen dough. When I couldn’t confirm that by doing some online searching, I called the Domino’s customer care center. The answer I was given is that they use only...

Tom Lehmann: Tom, Are you sure about the protein content of the Kyrol high-gluten flour? I thought the range was 13.8-14.2%. PN

Tom, I believe that the salt is more than 1.25% since, as frank noted, all of his numbers are by volume, not weight. I think his salt is closer to 1.50% on a weight basis. Will just adding another 0.25% cure the problem he has been having with his dough, or is it the higher amount of ADY that...

For some time, the founder of Mr. Jim’s has been taking shots at Papa John’s on the matter of freshness: http://www.mrjims.com/pizzas.cfm. Freshness can be debated but if the fermentation of the PJ dough balls is suspended as much as possible by keeping them cold as long as possible, a 6 to 7...

It is difficult to make a cold fermented dough that can last 6-7 days. You need to use small amounts of yeast, very accurately control the finished dough temperature while allowing the dough balls to start to ferment, and then deliver the dough balls from PJ’s Quality Control Centers to stores...

See http://slice.seriouseats.com/archives/2 … ef=skybox1. See, also, http://en.wikipedia.org/wiki/Pizza_in_the_United_States. PN

jokergerm, If you are using IDY and you mix it in with the flour before adding the 120F water, I think the flour should act as a buffer and protect the yeast from harm, especially if you work fast to prepare the dough and limit the contact of the 120F water with the IDY. However, that may not...