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Pizza Making Forum - www.pizzamaking.com | Site profile
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Site profile page for http://www.pizzamaking.com.
This report page has aggregated and summarized the online discussions from the Message Board located at http://www.pizzamaking.com.
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1) Top 10 Active Forums during Last Week
2) Top 10 Site Forums
3) Latest Active Threads
4) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a site's popularity and/or exact posting volumes at any given reporting period.
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Posting activity table on Pizza Making Forum:
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Week
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Month
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3 Months
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Threads:
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164
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663
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1,646
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Post:
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442
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1,948
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4,708
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Rating - The position measured by activity among all forum sites tracked by BoardReader.
If rating is 10 there are 9 forum sites which have higher activity.
Posts - Number of posts on forum site during last 7 days.
Threads - Number of threads on forum site active during last 7 days.
Authors - Number of authors which contributed to the site within last 7 days.
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Pizza Making Forum posting activity graph:
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http://www.pizzamaking.com Alexa graph:
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Top authors on Pizza Making Forum during last week:
user's latest post:
AH-BEETZ
Published (2009-12-03 22:05:00)
tdeane, The rest of the pictures.
user's latest post:
The mystery of Elasticity
Published (2009-12-03 21:33:00)
Milo, Thanks. There is nothing wrong with the dough recipe itself. However, I see a few areas that I think were responsible for the sub-par results you got. First, you should not use water at around 32 degrees F. With water at that temperature, the flour will not hydrate well. I know that from personal experience from attempting to make dough that is to be frozen for later use. The mixer will not do a good job kneading the dough....
user's latest post:
I envy you for having KA
Published (2009-12-02 22:58:00)
Saad, I don't know where you're located but if you have a Safeway around, they sell the KABF flour. Well, at least here in California.
user's latest post:
Newbie tried Varasano recipe -...
Published (2009-12-03 23:06:00)
That's actually the video I'd been working off before I got involved in this forum. His technique is a more primitive version of the Varasano method. The important things Chris' lacks is the 5 minute wet knead after the first 20 minute rest period and the second 20 minute rest period before dividing the dough. I also wait to put my oil in until after the first rest period, that way it is incorporated...
user's latest post:
Grande Italian Blend
Published (2009-12-03 22:17:00)
i love that sharp prove taste . in the area of ohio i live in that is what most of the independent pizzerias use. i am in the business and i mix 5 pounds of 50/50 with 15 pounds of mozzarella to get a taste my customers like. now when i make a pizza for me it is straight 50/ 50. grande is a excellent product. very consistent , there pre-shred uses no gasses in the bag, and there marketing for the independents is exceptional .grande today cost...
user's latest post:
AllTrumps
Published (2009-12-03 23:18:00)
5 stores later on the 6th I finally found the Ovaltine Classic Malt Mix. I am so happy, I am doing this on sunday making 15 pizzas.
user's latest post:
Running out of Grande Chesse
Published (2009-12-03 08:19:00)
Ok, if you did 4 small? pizzas and used a pound of cheese on each??? and a few meatball heros with a 1/2 pound on each you have used a lot of cheese. I love this stuff too but I get arpound 15 14" pies from a bag? You might have to charge just a few bucks more to cover those quantities if you were in bus.. Norma how much are you useing per pie grande or not? I is great cheese but I do use others s well Boars Head...
user's latest post:
Beware of Certain Pizza Oven...
Published (2009-12-03 08:23:00)
Quote from: JConk007 on Yesterday at 08:12:55 AM Nominate that guy for the wall of shame!! Never heard of that brand ? 1/2 an oven ? Wont ship? I would be on the next plane with my very large bobybuilding friends ( from Jersey) to help him understand that you paid for a product and would like it delivered or your money back Call Jean Paul at Earthstone, He'll get you one pronto complete! good luck! John Screw...
user's latest post:
Perfect pizza sauce
Published (2009-12-03 12:14:00)
Norma, Now that's a sauce! The base tomato product is all important. Stanislaus, Escalon, Pastenes, Glen Muir and many other quality tomato products (even Walmarts) are the key to the "perfect" sauce.
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Top 10 active forums on Pizza Making Forum during last week:
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Top 10 forums on Pizza Making Forum:
New York Style
- 6,794 posts
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General Pizza Making
- 4,780 posts
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Newbie Topics
- 4,434 posts
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Neapolitan Style
- 4,143 posts
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Chicago Style
- 2,657 posts
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Chitchat
- 2,355 posts
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Pizzeria & Restaurant Reviews
- 1,679 posts
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American Style
- 1,235 posts
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Sauce Ingredients
- 1,164 posts
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Hearth Ovens
- 1,064 posts
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Latest active threads on Pizza Making Forum:
Started 2 weeks, 4 days ago (2009-11-16 16:07:00)
by Pete-zza
davefr, The thread that I normally recommend to newbies interested in making a basic NY style pizza is the one at http://www.pizzamaking.com/forum/index.php/topic,2 223.0.html . Many members start with some version of the basic Lehmann NY style dough recipe given in Reply 8 of that thread and, once they feel comfortable with it, modify it or move on to another NY style (or even an ...
Started 16 hours, 49 minutes ago (2009-12-04 11:09:00)
by Art
http://www.bakingstone.com/order.php Custom sizing is $10 more.
Started 1 week, 1 day ago (2009-11-26 13:22:00)
by widespreadpizza
nirc, the new bosh is better than the old bosch from what I have heard and the old one is tough to beat by itself. the new one has more power, as if it needs it, and also has a speed that it lower than the old speed one, half as fast for incorporating ingredients. wihtout a mess and or a lower speed mix. Bosch might be price protected but I am not sure. What I am sure of is ...
Started 1 year, 10 months ago (2008-02-05 20:49:00)
by scpizza
I have no WFO nor experience with them. However I was reading an article discussing leoparding and in addition to the oven characteristics which of course are critical the other key factor behind leoparding was dough surface moisture. Thus you may want to play with: - overall dough hydration - use of bench flour - dough ball rise conditions (e.g. try a breathable container)
Started 1 week, 6 days ago (2009-11-21 15:07:00)
by Mo
Man, this is a slow room...
Started 2 years, 11 months ago (2007-01-08 10:22:00)
by Boy Hits Car
I tried Peter's new technique and have to say that my first attempt was excellent. It was definitely one of the best crusts I have been able to make. The taste and texture was really nice and the crust browned very nicely. What really impressed me was how well the dough came together when you follow all the steps Peter outlined. I usually have to knead my doughs with the dough hook ...
Started 2 years, 1 month ago (2007-10-13 15:51:00)
by Pete-zza
Villa Roma, The pizzas and the bagels look great. Can you tell us what dough formulation and dough processing/management methods you used to break the barrier? Peter
Started 2 days, 9 hours ago (2009-12-02 18:03:00)
by Pete-zza
Kim, Based on what I have seen on the forum, I would say that the range is about 1.5-3.5%. To start, you might try using something in the middle of that range, and go up or down from there. FYI, one teaspoon of the Carnation's Original Malted Milk Powder weighs 0.0823 ounces (based on the label information). The Carnation's malted milk powder is in the expanded dough calculating tool ...
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Hot threads for last week on Pizza Making Forum:
Started 2 years, 11 months ago (2007-01-08 10:22:00)
by Boy Hits Car
I tried Peter's new technique and have to say that my first attempt was excellent. It was definitely one of the best crusts I have been able to make. The taste and texture was really nice and the crust browned very nicely. What really impressed me was how well the dough came together when you follow all the steps Peter outlined. I usually have to knead my doughs with the dough hook ...
Started 1 year, 10 months ago (2008-02-05 20:49:00)
by scpizza
I have no WFO nor experience with them. However I was reading an article discussing leoparding and in addition to the oven characteristics which of course are critical the other key factor behind leoparding was dough surface moisture. Thus you may want to play with: - overall dough hydration - use of bench flour - dough ball rise conditions (e.g. try a breathable container)
Started 1 week, 1 day ago (2009-11-26 07:45:00)
by ThunderStik
Very nice Norma! You sure are creative with pizza dough. I made something similar out of some Alton Brown doughs when i first started. I put some homemade stew in mine.
Started 2 days, 8 hours ago (2009-12-02 19:55:00)
by BrickStoneOven
NO ONE, come on someone has to beable to answer my question .
Started 1 week, 1 day ago (2009-11-26 11:18:00)
by canadianbacon
that's amazing. How did you get that dough so thin ? ... did you roll it out ? , did you do it by hand ? of course in real life, this is too thin for a pizza, but it shows you DO have skills Not sure about the date on your camera.... you must not use it much. I will hope by now, you have corrected the date right ? I've got a background in pastry making, so naturally this came...
Started 3 weeks, 2 days ago (2009-11-11 12:16:00)
by pcampbell
Started 2 days, 10 hours ago (2009-12-02 17:19:00)
by thezaman
hi ,any up dates on your pizza school . i did the one at antica pizzeria and would love to compare methods.
Started 1 week, 2 days ago (2009-11-25 04:13:00)
by norma427
Guts, I will be waiting for your answer...until then, I am also thankful for this site and all the posters and help I have received. Your pie look delicious, too. Happy Thanksgiving to everyone, thanks! another joke:WhatÂ’s the best way to stuff a turkey? . . . . . . . . . Serve him lots of pizza and ice cream! Norma
Started 2 days, 6 hours ago (2009-12-02 21:50:00)
by Parttimepizzaiolo
I have a large BGE and I can get my Egg up to 1000F with no effort at all. As a matter of fact, if you fill the firebox to the top with lump charcoal (probably about 4 pounds worth) and light it with the top and bottom wide open, I think it's impossible not to get high temps. The biggest culprit in low temps is plugged-up air holes in the bottom of the firebox and grate. I usually ...
Started 1 month ago (2009-11-01 18:25:00)
by NY pizzastriver
Well done mate, a beauty! Feels good don't it?!
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