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capizza look at the topic right below this one and you will see a 10 page topic discussion about that topic. Read and you will get a lot of info on the subject. Topic is “Increasing dough flavor” Todd

Looks like you guys are almost there. MWTC try sugar in your crust after you mix your biga with water. I use 24 oz with the recipe I gave you earlier. Pizzanerd what would you think if I changed form cake flour and put OO flour instead would that give me the crunch that I already have. This has...

MWTC, 4 Lbs pork shoulder or butt 2 lbs. of a nice Italian Pancetta 2 Tablespoons of Oregano Leaf 2 1/2 Tablespoons of Course Sea Salt 1 to 2 Red Onions 10 to 12 Gloves of garlic 2 1/2 teaspoons of Black Pepper 2 1/2 Tablespoons of Fennel Seed. Must be passed trough to crush up 8 ounces of prok...

Pizzanerd, Nice little article. I spend so much time making things that I don’t have time to read about other pizza people. It nice to see some else has the passion and put out a product that has love and care. I complain so much about the lack of effort and desire by the chefs and cooks on the...

MWTC 6.5 percent sounds good and IDY, Pizzanerd Chris must be from New York Because, I make my own mozz, Polly o mozz curd, My own Sausage pork shoulder, pancetta and spices, my own meatballs top sirloin and home made sausage, And I use Straziale “dop” tomatoes. The only draw back is I have...

MWTC, I use a lot of yeast if I use 8 cups of water and 8 cups of flour, All Trumps, I will use 2 to 3 ounces of yeast. It depends how it looks. Also I use warm water, 100 to 105, There nothing better than Pissed off yeast to make a great Biga. And pizza nerd brings up some good points. True...

MWTC, God it been a long time since I’ve put in that form but I will work on it and hopefully post it. Don’t want to start a fight with pizzanerd but why regular Iodize Salt it’s nasty. It really bugs me. I use Sea Salt in everything I know it’s old school but that how I was taught. Just asking...

MWTC, Sorry once again swamped. But it’s 1 tablespoon for a cup of water about 95 degrees with 1 cup if flour. It may look a little soupy but you can and some flour to stiffen it up, if you like. Also after I mix aboout 25 cups of flour with water. I set in my walk in and wait over night. This...

MWTC, Sorry for not replying, really busy so I don’t have as much time as I want. The Biga is a 50/50 flour to water. The yeast is about 1 tablespoon for every 2 cups of the mixture. The cake flour I learned long ago from working in Pizzeria’s around New York and New Jersey. My God father 's...

MWTC, I use a Biga in my recipe, 4lbs of Biga, 12 and 1/2 lbs Cake Flour, 50 lbs of All trumps Flour, Salt, IDY, Olive Oil 3 cups. Gives a Neopolitan Crust. In the North East I have heard guys put putting powdered soup mixes in thier crust for flavor. I have never trid it. French Onion mixtures...

Congrats Tony, many more to come!!! Todd

I have tried Stanislaus and they are ok. I use some of them but I want to get back to my roots. The San Marzana tomatoes are the best and when I start my second place I will need them to improve my Sauce. Like I said I use Nina’s which are from that region but they are not as good as a San...

Guys I am looking for D.O.P. San Marzano tomatoes on the west coast. I am in Northern Nevada and I need some Dist. around me. Presently I us Nina tomatoes and they are good but they are not D.O.P. tomatoes. Thanks Todd

It is, I Believe between 2.4 to 2.6 the amount you netted. Todd