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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

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...

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...

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...

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...