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Does anyone know where I can get those aluminum rings that go over the pizza when it is being prepped, so that there is a clean, clear border between the cheese and the dough? Are pizza rings even what they are called or do they go by another name? :roll:

Can anyone tell me if any dough adjustements need to be made for TnB pizzas? Is yeast/water/kneading process the same or does it have to be changed due to the time the TnB pizza will be stored in the refrigerator/freezer and baked? :roll:

I was wondering if anyone can shed some light on something that has been puzzling me. Im sure that anytime, many of us who see advertisements, commercials or even if someone Googles pizza, the things we see the most are pizzas from the top chains(Top 5). Now, the thing that has me perplexed...

I have been reading that these Take N Bake pizzas are becoming quite popular. Never having worked with them, either serving or making. What would be the best way to go about cooking them? Should the crust be par baked? Should a perforated or not perforated pan be used? What woudl be the correct...

Can anyone tell me what is the proper tempurature for pre-mixing fresh compressed yeast prior to making dough? Throughout many posts, I have read many different and contradicting things.

Can anyone please help me out on this. In a dough recipe(lets say for discussion sake we are working with 350 oz flour and a ratio of 56% water=196 oz) is the any other liquid ingredient considering like water? For instance, if someone puts lets say 5 oz oil and 5 oz eggs, that equals 10 oz, is...

I was wondering if anyone could give me a few ideas as to how I can get a more golden/crispier crust. I have been experimenting with Tom’s basic dough recipe, minus the sugar. I started experimenting with high gluten flour, and it seems to be producing a darker crust. Prior to this i have been...

I was wondering if anyone cna shed some light on this topic for me. What exactly is sourdough and poolish? Are they the same thing? What effect do the have on pizza dough? And how does someone go about making it? On my end, every dough match I make is 50lbs of flour and the other ingredients...

I was wondering if anyone could tell me what the itdeal working tepmurature dough should be, after it has been left out at room tempurature for about 1 1/2 - 2 hrs.

In danger of sounding,well,for lack of a better word,dumb. I would like to know if High Gluten Flour and Enriched Flour are the same thing. I would appreciate it if anyone can shed some light on this question for me.