Reference, Questions and Help

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Tom "The Dough Doctor" Lehmann has over 40 years of expert baking experience and knowledge.

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Newsworthy pizza topics.

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Calendar of events for pizza expos, shows, and other public events.

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General Topics

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Topics about running a pizza restaurant.

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No New Posts Ingredients & Resources

Topics about pizza ingredients such as flour, tomatoes, cheese, and more.

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Child Boards: Dough Ingredients, Sauce Ingredients, Pizza Cheese, Pizza Toppings, Resources
No New Posts Pizza Making Equipment

Discuss pizza making equipment such as ovens, stones, mixers, scales and more.

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Child Boards: Prep Equipment, Pizza Ovens, Stones/tiles/steel, Pans & Accessories
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General discussion about other foods (non-pizza) and recipes.

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Pizza Making

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If you're new to pizza making, post your questions here.

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No New Posts General Pizza Making

General pizza making and recipe topics.

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No New Posts New York Style

Also known as Neapolitan-American style. Dough is stretched and/or tossed. Pizza has a bready rim that tapers down to a thin, foldable center.

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No New Posts Chicago Style

Deep-dish crust with a biscuit-like texture and high, raised edge. Some varieties include stuffed and thin crust.

14538 Posts
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Last post by pythonic
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No New Posts Neapolitan Style

Mirrors the style of pizza popularized in Naples using 00 flour, few toppings, and very-high temperature ovens.

35504 Posts
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Last post by wolver
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No New Posts American Style

Pizza americana is a medium to thin crust pie that is crispy on the outside, yet soft inside. Found at popular pizzerias throughout the U.S. including Papa John's, Domino's, and Pizza Hut.

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No New Posts Cracker Style

Dough is sheeted/rolled out thin and is docked. Crust is crisp and cracker-like.

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No New Posts Thick Style

Moderate thickness crust with a somewhat chewy, bread-like texture.

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Last post by Korinthos
in Re: My latest attempt
on January 25, 2015, 09:47:25 AM

No New Posts California Style

Light, airy and tender crust usually topped with "exotic" and uncommon toppings.

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Last post by TXCraig1
in Re: Gjelina information
on January 09, 2015, 10:38:41 AM

No New Posts Specialty-Grain Pizzas

Whole-wheat and multi-grain pizzas.

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No New Posts Sicilian Style

A deep-dish style pizza characterized by a thick, bread-like crust with a crunchy exterior, and is most typically baked in a dark, well-seasoned, well-oiled rectangular or square pan.

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No New Posts Focaccia Style

A flat bread topped with oils and other toppings (no sauce!) Among the oldest styles of pizzas.

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in Re: Pizza dough to Focac...
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Recipes for gluten free pizza.

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Discuss your favorite dessert pizzas!

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No New Posts Starters/Sponges

Doughmaking using a starter or sponge (e.g., poolish, biga, chef, levain, mother.)

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No New Posts Other Types

Other pizza types, calzones, strombolis, breadsticks and other uses for pizza dough.

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No New Posts Monthly Challenge

Monthly pizza making challenges based on a theme

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Reviews & Opinions

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Share Your Pizza Restaurant Reviews

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No New Posts Pizzeria/Restaurant Recommendations

Post your requests for pizzeria and restaurant recommendations here.

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Discuss & Review Pizza Cookbooks

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Pizza making equipment for sale, including ovens, sheeters, pans, etc.

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No New Posts Pizza Goods & Services For Sale

Pizza making goods and services for sale, including ingredients, training classes, etc.

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No New Posts Wanted

Pizza equipment & supplies wanted

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