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I haven’t posted for awhile. If no one recalls, I run a small stand making two styles of pizzas at a farmers market one day a week. Wondering if someone would give me some tips on making stromboli’s. I have tried, but either the inside doesn’t get right, or the cheeses bubbles out the top of the...

To all Think Tank Members: I never knew Otis Gunn and wasn’t a member, when he was a contributor here. I heard about his untimely death and would like to know more about him and what special memories members here have of him. It sounds like he was a very special person, that would help...

I want to experiment with a thin 1/16" par-baked pizza crust, with a thickness factor of about 0.05978. I have started the experiment, by going about making a par-baked crust in a different way. By investigating, there appears to be different companies like Rich’s, Bonici (Tyson), US Food, and...

I was wondering if any of the members on this forum have ever tried a boardwalk style of pizza like Mack’s pizza in Wildwood, NJ? There also is a Mack and Manco pizza in Ocean City, NJ. They both were started by the same family. Both Mack’s and Mack and Manco have different locations at the NJ...

I wonder if anyone has experience with par-baked crusts or if anyone makes take and bake pizzas? Does anyone know if you pre-bake the whole pizza or just par-bake the crust and then put on topping? I am at a farmers market and do sell Lehmann NY Style Pizza and make my dough. I am thinking about...

I was wondering if anyone uses these flours in making a NY Style Pizza. I contacted Roma Foods about maybe purchasing from them and these are some of the flours I am not familiar with. I was also wondering if anyone knows if any of these flours are not bleached and not bromated. I also noticed...

I would like to try to incorporate a preferment (poolish, biga or sponge) and be able to test about 5 dough balls to see if I can achieve better crust flavor. I am currently using a Lehmann recipe with 59% hydration, baked in a Baker’s Pride GP-61 oven. I do a one day ferment. I won’t know until...

I was wondering if anyone purchased the pizza stampers that come with 6 different embossers that were listed under the PMQ site? I had ordered mine 11/17/09 and still haven’t received them. They sold for 19.95. I have tried to call and only get a voice mail. I tried to call their customer...

I have a Baker’s Pride GP-61 propane gas deck oven that I am using to make a NY Style Lehmann recipe pizza. I now am using a hydration of 58% and my oven temperature is 525 degrees F. I have used Pillsbury Blancer, All Trumps, Kryol with good results. I now am using KASL to get away from...

I am soon going to be making panini sandwiches. I had ideas for the fillings, but am looking at different recipes for making my own flatbread. I have a deck oven and a convection oven. I was just in Manhattan, NY last weekend and ate some really tasty panini. I saw in their deli cases the panini...

In the last month I finally am able to put the dough onto the wooden peel and slide it into the deck oven. Before I had used a screen. I am making 16" Lehmann dough. I have tried semolina and bench flour mixed. I am now using rice flour. Does anyone have an opinion on any mixture or is the rice...

I am thinking about adding “tomato pie” to my farmer’s market stand. I was thinking I could just wrap in cellophane to go. I don’t think this would need to be refrigerated after baking. I am using the NY style Lehmann recipe and have used that for cheesy bread sticks, garlic knots, braided 3...

I am thinking about making focaccia. I wondered if any members are will to share what kind of recipe they have tried? Thanks, Norma

I was wondering if anyone sells their pizza dough. Since I am at a farmer’s market and have some of my dough in my deli case, customers are asking me if I just sell dough. I could make the extra dough the day before, but wonder if it would be profitable enough? Since I sell mostly by the slice...

Since I have limited space to store my dough I am thinking about buying dough proofing/retarding pans. I can’t fit regular proofing pan in my deli case or small pizza prep refrigerator. I am now using NSF white plastic pans with lids. They fit tight, but I think using the pans will save me...

I am currently serving pizza by the slice and some take-out whole pizzas. I was wondering if anyone has ideas about how I could make chicken wings? I only have a two deck oven and and quarter size convection oven. Any ideas would be appreciated. Norma

I am currently making pizza by slice or whole pies, but most of my farmer’s market business is by the slice. I started making garlic knots, pizza pinwheels and dessert pizza. Does anyone have any other ideas or know how to make bread sticks with dipping sauce? Thanks, Norma

Tom, Since I really think your formulation for NY Style pizza is great and people really like the taste, I would like to try your formulation using a longer fermentation time to see how that improves the taste. I now make the dough on Monday and use it on Tuesdays. I can’t get into the market...

I am using Pillsbury Balancer high-gluten flour for my NY Style Pizza. Could anyone give me guidance to the best type of flour tto use for my pizza. I have access to most types of flour though my local distributor. I also am using Tom Lehmann’s formulation for making NY Style Pizza, but without...

I am new to making pizza. I only started April 1, 2009 I am now opening the skins up by hand and making 16" pizzas at our local farmers market. I am mostly selling the pizza by the slice, but am also making some whole pizzas to sell. I am looking into purchasing a sheeter if I can find one for...