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did any of you guys tried Christina’s tomato sauce by escalon? tell me what you think of it THANKS

i want to use fresh beef topping, anyone here have the seasoning recipe for it , or how you handle it? thanks

Dr Tom i am in the dallas fortworth area, do you know any bakery supply place where i can buy all trumps or any high glutin flour . i have not been succesfull buying from pizzaries . pls help thanks

did anyone see pizza the movie ? do you know where can i buy it from ty

what do you guys use in your dough? i can not get myself to use more ingredients other than water,flour,salt,yeast. i feel if i add anything more i will ruin my crust flavor so no suger,milk,oil,butter,eggs . what about youwhat do you use in your doughs and why?

Hello Tom i want to use diastatic malt in all trumps flour , do you an idea ? what is the % of diastatic malt added to all trump flour , and how mutch i can add without over doing it ? TY

Tom planetary or spiral and vertical cutter ? i read that fast mixing is better for bread is that true ? please your thoughts on planetary vs spiral mixers TY

any of you using deck oven or brick oven how do you get the pizza off the peel into the oven with out using too much flour ? are there peel out there designed for professionals that do a better job than the one i use at home ( i bought mine from walmart) please help thanks

Dr what kind of flour should i use for cracker style recipe the one you have at the bank recipes?

any one buying cheese from Wisconson? what is the best brand of mozzerella from wisconson ? please help TY

what are your favorite brands for ranch dressing, italian and others TY

wondering if anyone of you know where can i get the best quality sub bread for my sandwiches i am loooking for frozen dough that i can bake at my restaurant please help thank you

hello dr tom my question is about suger in the dough which suger the yeast prefer to consume natural suger from the flour or added table suger or other suger just your thoughts on that please TY

hello i want to expermnt using corn meal in my dough if i wanted to use 20 % what changes should i make to the follwoing formula 100% h g 4% crisco 65% water 0.54% idy 2%salt thank you

in your bake to rise pizza dough recipe you are using baking soda Baking Soda Sodium Aluminum Phosphate is that differnt from baking powder and is the differnce that baking soda activates only under high temp vs baking powder that start working as soon as you put it in the dough? by using baking...

butter milk in dough what does it do and what is the % that i should use to achieve ojective and not go over ?

what is the best brand of deli meat you guys have tried or heard about pls tell me and thanks

i am expermenting with bulk fermentation and the reason being is that i can degas punch down or fold the dough to give the yeast new feeding ground and reales some co2 things i can not do when i skip the bulk fermentation phase but i allways have propblem when i am ready to stretch the pizza...

dr tom can you name a brand that you think is most suitable for pizza

door hangers stupid question when will i know that it is illegal in a certain area to hang door hangers i just do not want to get a ticket are there restricted areas should i check with the city ? ty